Directions:
- 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, turing occasionally.
- In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving.
- Drain and discard the marinade. Grill the chops, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a meat thermometer read 160°. Serve with salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.23 Kcal (704 kJ) | ||
| Calories from fat | 45.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 8% | |
|---|---|---|---|
| Cholesterol | 18.71mg | 6% | |
| Sodium | 723.94mg | 30% | |
| Potassium | 245.96mg | 5% | |
| Total Carbs | 20.72g | 7% | |
| Sugars | 17.18g | 69% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 24.6mg | 41% | |
| Iron | 0.3mg | 2% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 90.56 Kcal (379 kJ) | ||
| Calories from fat | 24.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 8% | |
|---|---|---|---|
| Cholesterol | 10.07mg | 6% | |
| Sodium | 389.71mg | 30% | |
| Potassium | 132.41mg | 5% | |
| Total Carbs | 11.15g | 7% | |
| Sugars | 9.25g | 69% | |
| Dietary Fiber | 0.79g | 6% | |
| Protein | 3.85g | 14% | |
| Vitamin C | 13.2mg | 41% | |
| Iron | 0.2mg | 2% | |
| Calcium | 7.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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