Fresh and flavorful tastes come to the grill. Create a tropical atmosphere with this dish. Serve with Cilantro Pesto Pasta Saladand grilled corn on the cob.


  • 24 ounces boneless pork chops (about 1-inch thick)
  • 12 ounces mango fat-free dressing & marinade
  • 2 cloves garlic (crushed)
  • 2 tablespoons lime juice
  • 2 teaspoons fresh ginger root (grated)
  • 2 mango (ripe, diced)
  • 1/2 cup red onion (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup coconut
  • 2 tablespoons lime juice (fresh)
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper


  1. In large self-sealing bag, combine mango marinade, garlic, lime juice and ginger. Add pork chops; seal bag and marinate in refrigerator overnight or at least 4 hours. Prepare medium-hot fire in grill. Remove chops from marinade, discarding marinade.
  2. Grill chops over direct heat, turning once, for 10 to 12 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve with Mango-Lime Salsa, if desired.
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