Marinade:
1 can of frozen concentrated orange juice, thawed
1 bottle ginger salad dressing
5 Tablespoons of Curry powder

Mix all ingredients together.

Pork Chops:
Pork Loin, sliced into 1 inch thick chops.

Bag chops in a freezer bag, Pour marinade into bag, seal. Refrigerate 3 hours.

Mango Orange Salsa:
3 Teaspooons of curry powder
3-5 ripe mangos
1/2 cup orange juice.

Chop up mangos. Reserve 1/3 of the mango mixture for later.
Put mango chunks in bowl, add orange juice, and curry powder. Mix well. Refrigerate.

Refrigerate reserved mangos.

Grillin' Time:

Heat up gas or charcoal grill to provide HOT fire. get the grills "Very Hot".

Remove chops from marinade, reserving the marinade to a saucepan.
Once drained, place on HOT grill for 2 minutes. rotate 90 degrees and grill 2 more minutes.
Flip chops, grill 2 minutes more, and rotate 90 degrees and grill l2 more minutes.

Lower heat, and finish chops as far from heat as possible.

While grilling, bring marinade to boil (grillside burner is good for this). It's important, to insure the marinade is sterilized, after contact with raw meat! Once brought to a boil, reduce heat slightly and simmer marinade, to reduce by 1/3. Add the reserved chopped mango.

Serve Chops with Spinach (nice contrast) and the Mango Salsa, with the warm sauce available to drizzle over chops. (bed of rice pilaf goes nicely here).