Cajun Pork Casserole

Number of Portions
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- 30 ml oil
- 10 grams x 175 pork chops, trimmed off excess fat
- 450 grams onions, chopped
- 350 grams carrots, diced
- 2 sticks celery, sliced
- 15 dried apricots, halved
- 75 grams plain flour
- 375 ml chicken stock
- 300 ml orange juice
- 50 grams Blackened Cajun Seasoning
- 250 grams green beans, halved


Pre-heat oven to 180ºC, 350ºF, Gas Mark 4.

Heat the oil in a large frying pan and fry the chops until browned. Transfer to an oven proof dish.

In a large saucepan, place the onions, carrots, celery and apricots, sprinkle over the flour and cook for 1 minute. Gradually blend in the stock and orange juice and bring to the boil stirring.

Add the Schwartz for Chef Blackened Cajun Seasoning and pour over the chops. Cover and cook for 40 minutes then add green beans. Return to oven for another 10 minutes.

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