Ingredients

3 medium mangoes, peeled, pitted and cut into chunks1/4 cup chicken broth2 tablespoons apricot preserves1/2 teaspoon ground coriander4 boneless butterflied pork chops (8 ounces each)2 teaspoons lemon-pepper seasoning

Preparation

In a blender, combine the mangoes and broth; cover and process until smooth. In a small saucepan, combine the mango puree, preserves and coriander. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10 minutes.

Meanwhile, sprinkle pork chops with lemon-pepper. Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Serve with mango sauce.