Pork Neck Chops

Name: Pork Neck Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 800 g pork neck chop; 0.5 tsp salt; 0.25 tsp ground pepper; 2 cloves garlic clove; 2 tbsp fresh rosemary, chopped; 1 pcs lemon; 2 tbsp olive oil; 1 tbsp butter

20 min

2 portions

pork quick weeknight

Plan this

Crispy, juicy pork chops with garlic, lemon and rosemary — ready in under 20 minutes and good enough for guests.

Instructions

1
Season the chops on both sides with salt and pepper.
2
Zest the lemon with a grater, finely chop the garlic and rosemary.
3
Heat a frying pan over medium-high heat. Fry the chops in olive oil for about 2 minutes per side until nicely browned. Once they've got colour on both sides, add the butter, lemon zest, garlic and rosemary. Turn the chops a few times so the butter and aromatics coat them well.
4
Put the lid on and let them cook on low heat for another 5 minutes.

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

243mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

243mg

Sodium

Tips from the kitchen

Neck chops vary in thickness. If yours are on the thicker side, give them an extra minute per side before adding the butter. You want a proper brown crust, not just a grey sear.
Don't add the garlic and rosemary too early. They go in with the butter after the chops already have colour on both sides. Garlic burns fast in a hot pan and turns bitter.
When you put the lid on for the final 5 minutes, keep the heat low. The steam finishing is what keeps them juicy. High heat at this stage just dries them out.
Let the chops rest on a plate for 3-4 minutes after cooking. The juices redistribute and you won't lose them all when you cut in.

Ways to vary it

Swap the rosemary for fresh thyme if that's what you have. It works just as well with the lemon and garlic.
A splash of white wine in the pan just before you put the lid on adds a bit of extra depth. Half a glass is plenty. Not necessary, but nice.
If you want a bit of heat, add a pinch of chilli flakes with the butter and aromatics. It cuts through the richness of the pork nicely.

Storage & leftovers

Leftover chops keep in the fridge for up to 3 days in a sealed container. They freeze fine too, up to 2 months. To reheat, put them in a covered pan on low heat with a small splash of water so they don't dry out. The microwave works in a pinch but the crust goes soft.

What to serve with it

Roasted potatoes or a simple mash work well here. A green salad or some steamed broccoli on the side keeps it balanced.

By Untrained ChefPublished 30 June 2026

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