Courtesy of

Cajun Pork

Contributed by: News Canada

Meat thermometer is essential when cooking pork

(NC) - Pork is nearly 50% leaner than it was 15 years ago. Good news for our health, but less fat in the meat makes it prone to drying out and easy to over-cook. Lean pork should be cooked just until there is a 'hint of pink' (exceptions to this rule are ground pork and sausage which should be cooked through). Using a meat thermometer is the best way to test for doneness, especially for thicker cuts of pork, without overcooking it.

Cajun Pork
Directions on suggest removing pork from heat when the internal temperature reaches 155 F (68 C), then keeping pork covered with tented foil until the meat thermometer rises to 160 F (70 C).


  • Don't overcook pork - cook to 155 F (68 C).

  • When cooking stuffed pork roasts, ensure the tip of the meat thermometer is in the meat, not the stuffing.

  • Insert the thermometer into the centre of the thickest part of the meat, away from bone or fat for the most accurate reading.

  • If using a "pop-up" thermometer, keep in mind these are only made for one use, and are made specifically for a certain meat (e.g. you cannot use a 'pop-up' meat thermometer sold with a turkey for your pork roast).

Heat up a cold March night with Cajun spice

(NC) - Sure, the first day of spring is in March - technically - but sometimes it just doesn't feel like it will ever warm up. Heat up a cold night with a hot Cajun dinner... so quick and easy... and surprisingly low-in-fat.

Cooking Time: 5 minutes Preparation Time: 20 minutes


  • 4 boneless fast-fry Ontario pork chops (each ~100g raw)
  • 1/4 cup (50 mL) all-purpose flour
  • 1 tsp (5 mL) dried thyme
  • 1 tsp (5 mL) dried sage
  • 1/2 tsp (2 mL) garlic powder
  • 1/2 tsp (2 mL) cayenne pepper
  • 1 egg
  • 2 tbsp (25 mL) water
  • 3/4 cup (175 mL) dry bread crumbs
  • 1 tbsp (15 mL) butter
  • 1 tsp (5 mL) vegetable oil
  • 1 lemon (optional)


Combine flour and seasonings on a plate. In a shallow dish, beat egg with water. Place bread crumbs on a third plate. Dredge pork in flour; shake off excess. Dip in egg mixture, then coat with breadcrumbs. If possible, allow to dry on cooling rack for up to 30 minutes, to enhance crispness when cooked.

Heat butter and oil over medium-high heat in a heavy skillet. Saute pork until browned, about 1-1/2 minutes on each side. Remove and serve immediately with fresh lemon juice squeezed over (if desired).


Serving Size: Makes 4 Servings

Nutritional Information: Per 75 g Serving, 1 chop: Calories 205, Fat 8.4 g, Saturated 3.4 g, Monounsaturated 3.3 g, Polyunsaturated 1.1 g, Cholesterol 115 mg, Sodium 104 mg, Carbohydrate 5 g, Fibre 0.4 g, Protein 28 g

Find this page online at: