Black pepper kassler chops with roasted vegetables and red pepper tzatziki


Quick and easy to prepare, you’ll be savouring every smokey #JustDelicious bite in no time!


Kassler chops with roasted vegetables

4 Eskort Kassler Chops

2 large brinjals, quartered

500g baby beetroots, halved

500g whole carrots

1 large red pepper

60ml (¼c) olive oil

salt and freshly ground pepper

Red pepper tzatziki

1 large red pepper, roasted

375ml (1½c) Greek yoghurt

60ml (¼c) feta cheese

10g (2t) fresh coriander, chopped

salt and freshly ground pepper


Kassler chops with roasted vegetables

  • Preheat the oven to 190°C.
  • Place the chops and vegetables on a baking sheet and drizzle with olive oil.
  • Season with salt and pepper, adding extra pepper to the chops, and bake for 15 minutes.


  • Remove the red pepper from the oven then cut in half, deseed and slice into thin strips.
  • Add the red pepper, yoghurt, feta and coriander to a small bowl and mix well to combine. Season with salt and pepper.
  • Plate the chops with a side of vegetables. Spoon the tzatziki over the vegetables and serve.