Cajun Pork Chops

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 1 hour & 25 minutes
  • Portion size 4 servings


Grilled Mango Sauce (recipe, see right):


In small bowl, combine spices, brown sugar and olive oil. In large shallow dish, rub spice mixture onto both sides of pork chops. Season with salt and massage into meat. Cover and refrigerate for 1 hour. (Make-ahead: Can be refrigerated for up to 24 hours.)

Preheat barbecue to medium heat (about 350°F); grease grill. Place pork chops on grill; close lid and cook, turning halfway through grilling time, until golden and just slightly pink inside, 10 to 12 minutes. Transfer to plate; tent with foil. Let stand for 5 minutes. Transfer grilled chops to large serving platter. Serve with Prosciutto & Cheddar Stuffed Potatoes and Grilled Mango Sauce. Garnish platter with grilled mini peppers and corn, microgreens and fleur de sel, if desired.


Serve with a side of our Prosciutto & Cheddar Stuffed Potatoes



Preheat barbecue to high heat (about 425°F); grease grill. Peel, pit and cut 2 mangoes into large pieces. Place on grill and cook until marked, turning halfway through grilling time, about 2 minutes. In blender, purée grilled mangoes with 1 small peeled orange, 2 tsp grated fresh ginger, 1 chopped green onion and 1/2 tsp ground allspice.

Season with salt and pepper. Strain, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days.) Makes about 3/4 cup.

PER 2 TBSP about 60 cal, 1 g pro, 0 g total fat (0 g sat. fat), 14 g carb (2 g dietary fibre, 12 g sugar), 0 mg chol, 1 mg sodium, 0.2 mg iron.

Nutritional facts PER SERVING: about

  • Iron 2.7 mg
  • Fibre 1 g
  • Sodium 250 mg
  • Sugars 1 g
  • Protein 63 g
  • Calories 530
  • Total fat 29 g
  • Cholesterol 195 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g
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Lunch & Dinner

Cajun Pork Chops