Cajun Orange Pork Chops Recipe
Cajun Orange Pork Chops Recipe photo by Taste of Home
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Cajun Orange Pork Chops Recipe

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“My husband and I are busy and calorie-conscious. This dish is quick, delicious and easy on the waistline.” Plus, it’s bursting with flavor! Patricia Harmon - Baden, PA
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 1/2 cup orange juice
  • 2 green onions, chopped
  • 2 tablespoons orange marmalade
  • 2 garlic cloves, minced
  • 1 teaspoon Cajun seasoning
  • 4 boneless pork loin chops (4 ounces each)

Nutritional Facts

183 calories: 1 each, 6g fat (2g saturated fat), 55mg cholesterol, 138mg sodium, 8g carbohydrate (7g sugars, 0g fiber), 22g protein Diabetic Exchanges: 0 starch, 3 lean meat


  1. In a small bowl, combine the first five ingredients. Pour 1/3 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.
  2. In a small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. Keep warm.
  3. Discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, 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 meat stand for 5 minutes before serving. Brush with sauce. Yield: 4 servings.
Originally published as Cajun Orange Pork Chops in Healthy Cooking June/July 2009, p15

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed May. 25, 2012

"This pork is so so so good! So simple but packed with flavor. I like to serve it with "Creamy Noodles" because it has cajun seasoning in it."

Reviewed Sep. 6, 2011

"This was so good and easy."

Reviewed Aug. 29, 2010

"I modified this recipe. I did not like the sauce made from the leftover marinade, so instead of using that, I spread 1 tsp low sugar orange marmalade over each chop and it made an orange glaze that was really good. I did like the marinade as a marinade, just not as a sauce."

Reviewed Aug. 10, 2010

"a tiny bit of extra cajun gives it a little kick but I like to double the marinade so I can smother the pork"

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