3/4 cup plus 1 tablespoon Italian salad dressing with roasted red pepper and Parmesan, divided
6 boneless pork loin chops (5 ounces each)
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple
Instructions
Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving.
Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 160°. Serve with salsa. Yield- 6 servings.
Originally Submitted
9/11/2010
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