Creole Pork Chops

Number of Portions
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- 10 grams x 175 pork chops
- 50 grams Blackened Cajun Seasoning
- 60 ml oil
- Creole Sauce:
- 30 ml oil
- 30 grams
- 450 grams onions, finely chopped
- 2 green peppers, finely chopped
- 300 grams celery, finely chopped
- 1 kg tinned chopped tomatoes
- 45 grams Blackened Cajun Seasoning


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

To make the creole sauce: Heat the oil and sauté the garlic, onion, pepper and celery for 5 minutes. Add the remaining ingredients and cook over a medium heat for 10-15 minutes.

Meanwhile, sprinkle the Schwartz for Chef Cajun Seasoning over both sides of the chops. Heat the oil in a large casserole and brown the chops for 4 minutes.

Drain off the excess fat and cover with the creole sauce. Cover and bake for 45 minutes.

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