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Pork Chops with Mango Salsa

 Pork Chops with Mango Salsa
Diced mango and chopped onion and pineapple make a fresh and fruity topping for these easy pork chops. For extra flavor, add chopped cilantro to the salsa. —Pete Johnson, Chippewa Falls, Wisconsin
6 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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 4-5 in. from the heat for 4-5 minutes on each side or until a
  • thermometer reads 145°. Let stand for 5 minutes before serving.
  • Serve with salsa. Yield: 6 servings.
Nutritional Facts: 1 pork chop with 1/3 cup salsa equals 246 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 297 mg sodium, 11 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Pork Chops with Mango Salsa (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.