Heart-Healthy Nakkekoteletter (Pork Neck Chops)

Elevate your weeknight dinner with this "Heart-Healthy Nakkekoteletter (Pork Neck Chops)" recipe—a wholesome twist on a Nordic classic that's both flavorful and nutritious. Tender pork neck chops are seared to golden perfection, then oven-baked with a vibrant medley of red onion, carrots, celery, and baby potatoes, all infused with the aromatic duo of fresh thyme and garlic. Low-sodium chicken broth and a splash of zesty lemon juice create a light yet savory base, while olive oil adds heart-healthy fats. This easy one-skillet dish not only saves on cleanup but is also packed with comforting flavors and healthful ingredients to please the entire family. Garnished with fresh parsley, it’s a versatile dish perfect for a balanced dinner or an impressive main course for guests.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces pork neck chops
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 3 cloves garlic cloves
• 1 bunch fresh thyme
• 2 tablespoons lemon juice
• 1 teaspoon black pepper
• 0.5 teaspoon salt
• 1 large red onion
• 3 medium carrots
• 2 stalks celery stalks
• 1 pound baby potatoes
• 2 tablespoons flat-leaf parsley

Directions

Step 1

Begin by preheating the oven to 375°F (190°C).

Step 2

Pat the pork neck chops dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1 teaspoon of black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.

Step 4

Add the pork chops to the skillet and sear for about 3 minutes on each side until they are nicely browned.

Step 5

While the pork chops are searing, mince the garlic cloves and set aside.

Step 6

Remove the pork chops from the skillet and set them aside temporarily.

Step 7

In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium, and sauté the minced garlic for about 1 minute until fragrant.

Step 8

Chop the red onion, carrots, and celery stalks into bite-sized pieces. Cut the baby potatoes in half.

Step 9

Add the chopped vegetables to the skillet and sauté for about 5 minutes until they begin to soften.

Step 10

Pour in 1 cup of low-sodium chicken broth and add 2 tablespoons of lemon juice. Stir well, scraping up any browned bits from the bottom of the skillet.

Step 11

Return the pork chops to the skillet, nestling them among the vegetables.

Step 12

Add the fresh thyme bunch on top of the pork and vegetables.

Step 13

Transfer the skillet to the preheated oven and bake for 25 minutes or until the pork reaches an internal temperature of 145°F (63°C).

Step 14

When done, remove from the oven and let rest for 5 minutes.

Step 15

Garnish with chopped flat-leaf parsley before serving.

Step 16

Serve the pork neck chops alongside the roasted vegetables, and enjoy your heart-healthy meal!

Nutrition Facts

Serving size	(1847.9g)

Amount per serving	% Daily Value*
Calories	2335.4

Total Fat 150.0g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 420mg	0%
Sodium 1933.7mg	0%
Total Carbohydrate 134.9g	0%
Dietary Fiber 21.6g	0%
Total Sugars 23.1g
Protein 126.4g	0%

Vitamin D 0IU	0%
Calcium 508.9mg	0%
Iron 17.5mg	0%
Potassium 4896.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 21.1%

Carbs: 22.5%