CAJUN MARINADE PORK RECIPES

CAJUN MARINATED PORK CHOPS RECIPE - FOOD.COM

Cajun Marinated Pork Chops Recipe - Food.com image

Freeze these savoury chops right in the marinade so they're ready to be popped into the oven along with baking potatoes and you have dinner ready with no mess :)

Total Time 5 hours 4 minutes

Prep Time 4 hours 9 minutes

Cook Time 55 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon molasses
1 tablespoon cider vinegar
2 teaspoons cajun seasoning
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1 onion, chopped
2 garlic cloves, minced
4 pork loin chops (bone in)
1 tablespoon fresh parsley, chopped

Steps:

in a bowl mix together ketchup, mustard, molasses, vinegar, cajun seasoning, worcestershire sauce, thyme, onion and garlic. scrape into large freezer bag, add chops, seal and turn to coat. refrigerate for 4 hours.
Make Ahead: freeze for up to 1 month, thaw in refrigerator for 24 hours.
in skillet bring chops with marinate and 1/2 cup water to boil, reduce heat heat to low, cover and simmer until fall apart tender, about 40 minutes. remove chops with slotted spoon to serving platter, increase heat to med-high and cook until liquid reduces to about 1 cup, about 8 minutes.
pour sauce over chops and sprinkle with parsley.

Nutrition Facts : Calories 321.8, FatContent 20.3, SaturatedFatContent 7.5, CholesterolContent 68.8, SodiumContent 505.7, CarbohydrateContent 15.9, FiberContent 0.8, SugarContent 11.3, ProteinContent 19.2

SPICY CAJUN MARINADE & BASTE RECIPE - FOOD.COM

Spicy Cajun Marinade & Baste Recipe - Food.com image

This is a great spicy marinade for Chicken, Pork, Beef or Shrimp. For Chicken or Pork, marinate for 1-2 hours, Beef for 2-4 hours and Shrimp 1/2 hour. May also be used as a baste for grilling or oven roasting. This was originally a patchwork from many other marinade recipes and has been 'messed' with to suite our tastes over the years. Note: If you want to add lime or lemon juice, do so ONLY during the last hour of marinating, to avoid a mushy meat texture.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 3/4 cup

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup vinegar
3 garlic cloves, crushed
1 tablespoon onion powder
1 teaspoon oregano, hand crushed
1 teaspoon thyme
2 teaspoons seasoning salt
1 tablespoon cayenne pepper
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon horseradish
1/4-1/2 cup lime juice (optional last hour) or 1/4-1/2 cup lemon juice (optional last hour)

Steps:

Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
Turn bag several times while marinating.
Marinating Times:.
2-4 hours Beef.
1-2 hours Chicken or Pork.
½ hour Shrimp.
As a basting sauce, mop onto meat or kabobs during grilling or roasting.
Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.

Nutrition Facts : Calories 1415.5, FatContent 146.5, SaturatedFatContent 20.4, CholesterolContent 0, SodiumContent 84.7, CarbohydrateContent 30, FiberContent 7.7, SugarContent 5.1, ProteinContent 4.4

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