Mediterranean Diet Nakkekoteletter (Pork Neck Chops)

Transform your weeknight dinner into a Mediterranean feast with this flavorful recipe for Mediterranean Diet Nakkekoteletter (Pork Neck Chops). Tender pork neck chops are marinated in a zesty blend of extra virgin olive oil, garlic, lemon juice, and fresh rosemary and thyme, infusing each bite with vibrant, herbaceous notes. The chops are roasted atop a colorful medley of vegetables—juicy cherry tomatoes, sweet bell peppers, zucchini, and red onions—creating a complete, one-pan dish that's as wholesome as it is eye-catching. Perfectly aligned with Mediterranean diet principles, this dish is light, nutritious, and ready in under an hour. Serve alongside crisp mixed salad greens for a delightful balance of smoky, roasted flavors and fresh, leafy crunch. It’s an easy, oven-baked dinner that captures the essence of Mediterranean cooking in every mouthwatering bite! Keywords: Mediterranean diet, pork neck chops, roasted vegetables, easy dinner, one-pan recipe, healthy meal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces pork neck chops
• 4 tablespoons extra virgin olive oil
• 3 pieces garlic cloves, minced
• 2 tablespoons lemon juice
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 piece red bell pepper, sliced
• 1 piece zucchini, sliced
• 200 grams cherry tomatoes
• 1 piece red onion, sliced
• 100 grams mixed salad greens

Directions

Step 1

In a large bowl, prepare the marinade by mixing together the olive oil, minced garlic, lemon juice, sea salt, black pepper, and the leaves from the rosemary and thyme sprigs.

Step 2

Place the pork neck chops in the marinade, ensuring they are well coated. Cover the bowl and let them marinate in the refrigerator for at least 30 minutes to absorb the flavors.

Step 3

While the meat is marinating, preheat your oven to 200°C (390°F).

Step 4

Prepare the vegetables by slicing the red bell pepper, zucchini, and red onion. Place them along with the cherry tomatoes in a roasting pan.

Step 5

Drizzle the vegetables with a tablespoon of olive oil and a pinch of salt and pepper. Toss to combine.

Step 6

Remove the marinated pork chops from the refrigerator and place them on top of the vegetables in the roasting pan.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the pork is cooked through and the vegetables are tender.

Step 8

Once done, remove the pan from the oven and let it rest for a few minutes.

Step 9

Serve the pork neck chops with the roasted vegetables and a side of mixed salad greens for a refreshing touch.

Nutrition Facts

Serving size	(1434.2g)

Amount per serving	% Daily Value*
Calories	2174.3

Total Fat 177.9g	0%
Saturated Fat 50.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 420mg	0%
Sodium 2828.0mg	0%
Total Carbohydrate 40.7g	0%
Dietary Fiber 11.0g	0%
Total Sugars 20.6g
Protein 117.0g	0%

Vitamin D 0IU	0%
Calcium 217.9mg	0%
Iron 10.5mg	0%
Potassium 3389.6mg	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: 71.7%

Protein: 21.0%

Carbs: 7.3%