Creole Pork Casserole


The flavours in this Creole Pork Casserole will totally satisfy all those at your table. Served best with steamed rice, this is a delicious and hearty way to cook pork.

6 pork chops, cut 3cm thick

3 1/2 teaspoons salt

1 teaspoon pepper

2 tablespoons oil

3 potatoes, thinly sliced

2 onions, thinly sliced

1 green pepper (capsicum) sliced

1 clove garlic, crushed

500g tomatoes, chopped

1/2 teaspoon thyme

1 bay leaf

4 tablespoons chopped parsley


Rub the pork chops with 2 teaspoons salt and 1/2 teaspoon pepper.

Coat the bottom of a casserole dish with the oil.

Arrange the potatoes on the bottom. Season with a little salt. Place the chops over them. Spread the chops with the onions, green pepper, garlic, tomatoes, thyme, bay leaf, parsley and remaining salt and pepper.

Cover and bake in a 190°C oven for about 1 1/2 hours or until chops are tender.

Remove the bay leaf, and serve on a bed of rice.

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