🍖 Neck Chops in Gravy (Lamb or Pork)
✅ Ingredients (Serves 3–4)
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4–6 neck chops (lamb or pork)
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Salt & pepper, to taste
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1/2 cup all-purpose flour, for dredging
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2 tbsp oil (vegetable or olive)
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1 large onion, sliced
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2 cloves garlic, minced
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2 cups beef or chicken broth
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1 tbsp Worcestershire sauce (optional)
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1 tsp dried thyme or rosemary
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1 tbsp tomato paste (optional, adds richness)
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1 tbsp cornstarch or flour + 2 tbsp water, for thickening (optional)
🔪 Instructions
1. Season and Dredge the Chops
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Season neck chops with salt and pepper.
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Lightly coat in flour, shaking off the excess.
2. Brown the Chops
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Heat oil in a large skillet or pot over medium-high heat.
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Brown the chops on both sides until golden (2–3 minutes per side).
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Remove and set aside.
3. Sauté Onions and Garlic
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In the same pan, add sliced onions and cook until soft and golden.
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Add garlic and sauté for another 30 seconds.
4. Deglaze and Build the Gravy
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Add broth, tomato paste (if using), Worcestershire sauce, and herbs.
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Stir well, scraping the bottom of the pan to lift browned bits.
5. Simmer the Chops
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Return the chops to the pan.
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Cover and simmer on low heat for 1.5 to 2 hours, until meat is tender.
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Alternatively, bake in the oven at 160°C (325°F), covered, for same time.
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6. Thicken the Gravy (Optional)
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If you want thicker gravy, mix 1 tbsp cornstarch or flour with 2 tbsp cold water.
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Stir into the simmering sauce and cook until thickened.
🍽️ Serving Suggestions
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Mashed potatoes or rice
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Buttered egg noodles
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Steamed vegetables or green beans
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Crusty bread to mop up the gravy