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.
