Fayla's Fabulous Food Calendar

Cajun Orange Pork Chops and Orange & Mint Snap Peas

Cajun Orange Pork Chops

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

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. Lightly coat the grill rack with Pam or oil. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side. Brush with sauce. Yield: 4 servings.



Orange and Mint Snap Peas

1/2 cup orange juice
2 tablespoons brown sugar
1 tablespoon butter
2 teaspoons grated orange peel
1/2 teaspoon salt
3 cups fresh sugar snap peas, trimmed
2 tablespoons minced fresh mint

Directions

In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 15 minutes.

Meanwhile, place peas in a steamer basket in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-5 minutes or until crisp-tender; drain. Transfer to a serving bowl. Add orange juice mixture and mint; toss to coat. Yield: 4 servings.