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Cajun Orange Pork Chops

“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


  • 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)


  • 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.
  • In a small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. Keep warm.
  • 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.
Nutrition Facts
1 each: 183 calories, 6g fat (2g saturated fat), 55mg cholesterol, 138mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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Average Rating:
  • BeckyJCarver
    Jul 22, 2017

    The citrus made the pork tender. Very full of flavor

  • jujubean79
    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.

  • LDBreland
    Apr 25, 2012

    No comment left

  • lstaceymc
    Mar 21, 2012

    No comment left

  • ottis_1
    Oct 20, 2011

    No comment left

  • tcarver
    Sep 6, 2011

    This was so good and easy.

  • gratefulservant_AZ
    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.

  • asparks98
    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

  • pegcorp
    Oct 10, 2009

    No comment left

  • char04
    Sep 25, 2009

    No comment left