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Cajun Orange Pork Chops Recipe

Cajun Orange Pork Chops Recipe

“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. YIELD:4 servings

Ingredients

  • 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)

Directions

  • 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.

Nutritional Facts

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

Reviews for Cajun Orange Pork Chops

Sort By :
MY REVIEW
jujubean79
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. http://www.tasteofhome.com/recipes/Creamy-Noodles"

MY REVIEW
tcarver
Reviewed Sep. 6, 2011

"This was so good and easy."

MY REVIEW
gratefulservant_AZ
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."

MY REVIEW
asparks98
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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Wine Pairings

Light-Bodied Red Wine

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