UntrainedChef
Slow-Roasted Pork Neck Chops - pork, family-dinner recipe

Slow-Roasted Pork Neck Chops

2 hr
2 portions

Low and slow is the move here — the pork turns fall-apart tender while the vegetables soak up all that good braising liquid. Worth every minute.

Instructions

  1. 1

    Put the pork neck chops in an ovenproof dish.

  2. 2

    Peel the onion, carrots, and celeriac, then cut them into chunky pieces. Clean the mushrooms and quarter them. Spread all the vegetables evenly over the chops. Cut the base off a whole head of garlic so the cloves open up slightly, and nestle it in the dish. If you don't have a whole head, use three peeled cloves and leave them whole.

  3. 3

    Stir the tomato paste into the chicken stock until combined, then pour it over the meat and vegetables. Season with salt, pepper, and thyme, and tuck in the bay leaf.

  4. 4

    Cover the dish tightly with aluminium foil and roast in the middle of the oven at 160 °C for 1 hour. Remove the foil and roast for another 30 minutes until the meat is tender and the vegetables have a nice colour.

Per average serving

520
Calories
kcal
28.6
Protein
g
60.3
Carbs
g
22.7
Fat
g
15.3g
Fiber
12.8g
Sugar
1250mg
Sodium

Tips from the kitchen

  • Seal the foil tightly around the dish before the first hour. Any gaps let steam escape, and that moisture is what keeps the meat from drying out before it has time to break down.
  • The celeriac takes longer to soften than the carrots, so cut it slightly smaller. Roughly 3 cm chunks for the celeriac, 4-5 cm for the carrots works well.
  • After you remove the foil for the last 30 minutes, check the liquid level. If the dish looks dry, add a small splash of water or stock. You want some liquid left at the end, not a dry roast.
  • To check if the pork is done, press it with a spoon. It should give easily and start to pull apart. If it still feels firm, give it another 15 minutes covered and check again.
  • The roasted garlic head is worth squeezing out over the meat at the table. The cloves turn soft and almost spreadable, and it adds a lot to the final plate without any extra work.

Ways to vary it

  • A splash of white wine in place of some of the chicken stock works well here. Use about 1 dl of wine and reduce the stock by the same amount. It adds a bit of acidity that cuts through the fat in the neck chops.
  • You can swap the celeriac for parsnips or turnip if that's what you have. The texture is similar and they hold up to the long cook time just as well.
  • For a bit more depth in the braising liquid, add a teaspoon of Worcestershire sauce when you stir the tomato paste into the stock.

Storage & leftovers

Leftovers keep well in the fridge for up to 3 days. This freezes fine too, store it with the vegetables and liquid together so nothing dries out. To reheat, put it back in a covered dish in the oven at 160 °C for about 20 minutes, or low and slow on the stovetop with a lid on.

What to serve with it

Mashed potato is the obvious move and it works for a reason, the braising liquid acts as a sauce. Crusty bread on the side is good too if you want to keep it simple.

UC
By Untrained ChefPublished 27 July 2026

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