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, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.76 Kcal (426 kJ) | ||
| Calories from fat | 22.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 4% | |
|---|---|---|---|
| Cholesterol | 17.39mg | 6% | |
| Sodium | 22.86mg | 1% | |
| Potassium | 253.17mg | 5% | |
| Total Carbs | 13.89g | 5% | |
| Sugars | 12.44g | 50% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 6.11g | 12% | |
| Vitamin C | 22.5mg | 38% | |
| Iron | 0.5mg | 3% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 70.46 Kcal (295 kJ) | ||
| Calories from fat | 15.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 4% | |
|---|---|---|---|
| Cholesterol | 12.04mg | 6% | |
| Sodium | 15.83mg | 1% | |
| Potassium | 175.3mg | 5% | |
| Total Carbs | 9.62g | 5% | |
| Sugars | 8.61g | 50% | |
| Dietary Fiber | 1.02g | 6% | |
| Protein | 4.23g | 12% | |
| Vitamin C | 15.6mg | 38% | |
| Iron | 0.4mg | 3% | |
| Calcium | 11.4mg | 2% | |
* 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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