Pork Neck Chops Baked in a Dish
40 min
Pan-seared pork neck chops finished in the oven on a bed of creamy spinach with parmesan. Proper weeknight comfort food.
porkbakedcreamy
Juicy pork in a creamy parmesan garlic sauce — proper weeknight comfort food that feels a bit special.
Instructions
- 1
Season the pork slices with salt and pepper. Get a pan nice and hot, add the margarine, and sear the pork for 2 minutes on each side until browned. Take them out and set aside on a plate.
- 2
Pick through the spinach and remove any tough stems, then finely chop the spring onions. In the same pan, fry the spinach and spring onions for 1–2 minutes until they just wilt down.
- 3
Melt the margarine in a small saucepan. Add the garlic and cook until it smells fragrant, then stir in the flour. Gradually pour in the stock, bring to a boil, then stir in the cream and parmesan. Season with salt, pepper, and thyme.
- 4
Spread the spinach and spring onion mixture across the bottom of an ovenproof dish. Lay the pork on top and pour the sauce over everything. Bake in the middle of the oven at 180 °C for 20 minutes.
Per average serving
503
Calories
kcal
50.7
Protein
g
16.8
Carbs
g
26.5
Fat
g
3.8g
Fiber
3.5g
Sugar
1315mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
503
Calories
kcal
50.7
Protein
g
16.8
Carbs
g
26.5
Fat
g
3.8g
Fiber
3.5g
Sugar
1315mg
Sodium
Tips from the kitchen
- Slice the tenderloin into rounds about 2 cm thick. Too thin and they dry out in the oven, too thick and the 2 minute sear won't get any color on them.
- You only want a quick brown on the pork in step 1, not to cook it through. It finishes in the oven, so pull it the moment both sides have color.
- Add the stock to the flour a splash at a time, stirring as you go. Dump it all in at once and you'll get lumps that won't smooth out.
- Grate the parmesan yourself and stir it in off the heat. The pre-grated stuff has anti-caking agents that can go grainy in the sauce.
- Squeeze the wilted spinach a bit before it goes in the dish if it threw off a lot of water in the pan. Otherwise the sauce ends up thin.
Ways to vary it
- Swap the spinach for kale if that's what you have. Give it an extra minute in the pan since it's tougher.
- A pinch of chili flakes in the garlic step gives the sauce a bit of warmth if you like that.
- Chicken breast works in place of the pork. Slice it the same way and keep the sear short so it stays juicy through the bake.
Storage & leftovers
Keeps in the fridge for up to 3 days in a covered container. The cream sauce can separate a little on reheating, so warm it gently in a covered pan with a splash of stock and stir. I wouldn't freeze it, the sauce turns grainy once thawed.
What to serve with it
Boiled potatoes or rice to catch the sauce, and maybe a simple green salad on the side. Some crusty bread for mopping up the dish works too.
UC
By Untrained ChefPublished 28 April 2026 · Updated 11 July 2026
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