Pork chop stuffed with marinated neck

Name: Pork chop stuffed with marinated neck - Blanduzia C.
Ingredients: 1 kg pork chop with bone; 3 marinated necks; thats how we bought them; Kotani spices for pork; green garlic; a glass of red wine; 100 ml oil

Diverse - Pork chop stuffed with marinated neck by Blanduzia C. - Recipia

Pork Chop Stuffed with Marinated Neck I was asked for something heartier from home, so I switched from lamb roasts to classic pork. Usually, the chop is considered a drier meat, but if you stuff it properly and let it marinate, it turns out tender and flavorful. I use pre-marinated pork neck from the store; it’s simpler, and I've never had any surprises with the taste. Quick Info Total time: about 17 hours (including marinating) Actual preparation time: 20 minutes Marinating time: about 15 hours Baking time: approximately 2 hours in the oven Servings: 6-8, depending on the size of the chop Difficulty: medium Recipe type: roast, suitable for Christmas or family meals Ingredients 1 kg bone-in pork chop 3 pieces of marinated pork neck (store-bought) Kotanyi spices for pork Green garlic (a few stalks, to taste) 1 glass of red wine (about 200 ml) 100 ml oil Preparation Method 1. Wash the pork chop and pat it dry. Make cuts along the meat, almost to the bone, spaced about 2-3 fingers apart, without cutting all the way through. 2. Rub the meat with oil on all sides. Generously sprinkle the pork spices, including in the cuts. 3. Cut the marinated neck into strips that fit into the slits in the chop. Insert the strips directly into each slit, making sure they are well secured. 4. Finely chop the green garlic and place it between the slices of neck and the chop, ensuring it gets as deep as possible. 5. Place the stuffed and seasoned chop in a heat-resistant dish (like Pyrex). Pour the red wine over the meat, ensuring it seeps into the cuts. 6. Cover everything with plastic wrap and refrigerate for at least 15 hours. Ideally, let it sit overnight for the flavors to meld. 7. After marinating, remove the wrap and cover the dish with a lid or aluminum foil. Place it in a preheated oven at a low temperature (about 150-160°C). 8. Let the meat cook in the oven for about 2 hours. Occasionally, baste the chop with the juices from the meat and wine. 9. The roast is done when the meat is well cooked and starts to pull away easily from the bone. 10. It can be served warm or cold, sliced. It pairs well with any classic side dish or a simple salad. Why I Make This Recipe Often I love that I can prepare everything the night before and don’t have much to do on the day I cook it. It’s also good cold, slices easily, and stays tender if left in its juices. You can feed an entire family without complications. Tips and Variations Tips - For an even more tender chop, make deeper cuts, but be careful not to cut all the way through. - During baking, baste frequently with the juices from the pan; otherwise, the top can dry out. - Let the meat sit for 30 minutes after taking it out of the fridge, so it doesn’t go directly into the oven cold. - Use green garlic for a fresher taste, but dried garlic works too if you don’t have any. Substitutions - Store-bought marinated neck can be replaced with plain neck, but then it would be useful to marinate it separately with a bit of salt, pepper, garlic, and oil a day in advance. - You can use dry white wine if you don’t have red, but the flavor will be somewhat milder. - The oil can be any neutral type (sunflower, canola). Variations - You can add a few sprigs of thyme or rosemary to the dish if you enjoy stronger flavors. - Instead of green garlic, use thin slices of regular garlic for a more intense flavor. - If you have it, try other types of marinated meats for stuffing, like tenderloin or pork belly. Serving Ideas - The meat can be cut into thick slices and served on a platter alongside baked or mashed potatoes. - It also works well cold, sliced thin for sandwiches or cold platters. - Cabbage salad or pickles pair nicely with this type of roast. Frequently Asked Questions 1. Can I use another type of meat instead of pork chop? Yes, but for this recipe, the bone-in chop gives the specific flavor and holds up well in the oven. If you use another meat, adjust the cooking times. 2. What do I do if I can’t find pre-marinated neck? You can buy plain neck and marinate it at home with salt, pepper, garlic, a bit of oil, and let it sit in the fridge for a few hours or overnight. 3. Is it necessary to marinate the meat for 15 hours? No, but if you skip this step, the roast will be less flavorful, and the chop won’t tenderize as well. I recommend sticking to the time if you can. 4. Can I make the recipe without wine? The wine helps tenderize the meat and adds flavor, but you can also use clear vegetable broth or water. The taste will be somewhat simpler. 5. What spices for pork can I use instead of Kotanyi? Any pork spice blend you usually use—salt, pepper, paprika, thyme, or other suitable mixes. Nutritional Values Approximate values per serving (based on 8 servings): - Calories: 320 kcal - Protein: 33 g - Fat: 19 g - Carbohydrates: 2 g These are estimates for meat without sides, calculated based on lean pork chop, marinated neck, and oil. The wine does not add significant carbohydrates, and some fat remains in the juices. Storage and Reheating The meat keeps well in the fridge, covered, for up to 3 days. It can be easily reheated in the oven or steamed to avoid drying out. The slices can also be enjoyed cold, especially if you want to serve them on a platter or in sandwiches.

Preparation

We make incisions in the chop down to the bone, brush with oil, and coat with spices. Between the cuts, we place marinated neck and finely chopped garlic, pour a glass of red wine, cover the baking dish with plastic wrap, and let it sit for about 15 hours. Then, we put the dish in the oven and cook on low heat for about 2 hours, occasionally basting with the juices. It can be served either cold or warm, with any side dish or a salad.

Pork chop stuffed with marinated neck

Preparation

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