UntrainedChef
Pork Neck Chops Baked in a Dish - pork, baked recipe

Pork Neck Chops Baked in a Dish

40 min
2 portions

Pan-seared pork neck chops finished in the oven on a bed of creamy spinach with parmesan. Proper weeknight comfort food.

Instructions

  1. 1

    Finely chop the garlic and spring onion, then fry them quickly in a pan. Pour in the cream — you can mix it with a little diluted chicken stock if you like. Let it come to a quick boil, stirring the whole time.

  2. 2

    Stir in the parmesan and the washed spinach. It'll look like a lot at first, but the spinach wilts down fast. Season with salt and pepper.

  3. 3

    Season the chops with salt and pepper, then fry them in a pan over medium-high heat until browned on both sides.

  4. 4

    Spoon the spinach mixture into an ovenproof dish and lay the chops on top. Bake in the middle of the oven at 200 °C for 15 minutes.

Per average serving

573
Calories
kcal
34.2
Protein
g
12.2
Carbs
g
44.4
Fat
g
3.7g
Fiber
4.9g
Sugar
841mg
Sodium

Tips from the kitchen

  • Get a proper brown crust on the chops in the pan before they go in the oven. They only bake for 15 minutes, so most of the color and flavor comes from that first sear.
  • Add the spinach in batches if your pan is on the small side. 400 g looks like a mountain, but give it a minute and it collapses into the cream.
  • Watch the cream once the parmesan goes in. Keep stirring and don't let it sit at a hard boil or it can split and go grainy.
  • Neck chops have a bit more fat than loin, which is why they stay juicy here. Don't trim them down too much before searing.
  • If you go with the diluted chicken stock in the cream, hold back a little on the half teaspoon of salt at first. The stock and parmesan both bring their own.

Ways to vary it

  • A pinch of grated nutmeg in the creamed spinach works nicely if you like that flavor with cream and parmesan.
  • You can swap the spring onion for a small finely chopped yellow onion if that's what you have in the drawer.
  • Frozen spinach works in place of fresh in a pinch. Thaw it and squeeze out the water well, then stir it into the cream the same way.

Storage & leftovers

Keeps in the fridge for up to three days in a covered container. The creamy spinach can go a touch grainy when frozen, so I'd skip the freezer with this one. Reheat gently in the oven at around 150 °C or in a covered pan on low, with a splash of cream or water to loosen the sauce.

What to serve with it

Boiled potatoes or a chunk of bread to mop up the spinach are all this needs. A simple green salad on the side rounds it out.

UC
By Untrained ChefPublished 26 May 2026 · Updated 11 July 2026

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