Ingredients
3/4 cup plus 1 tablespoon Italian salad dressing with roasted red pepper and Parmesan, divided6 boneless pork loin chops (5 ounces each)1 medium mango, peeled and diced1/2 cup chopped sweet onion1/2 cup chopped fresh pineapple
Preparation
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.
