Marinated Pork Collar Chops

What are Pork Neck Chops (aka Pork Collar Chops)

Pork neck chops are boneless slices of beautifully marbled meat yielded from the pork collar (aka pork neck fillet). The pork collar is the part of the shoulder that runs from the base of the pig's neck to the tip of the loin (about the fourth rib). Its meat is incredibly rich and flavorful with an extensive fat marbling which produces the juiciest pork chops. 

Growing up pork neck chops topped my extended family's list of favorites for large family gatherings (besides a whole roasted lamb on a spit). My grandmother would serve a heaping platter of them to us carnivores, along with dozens of kafta and kebabpches. We would all gather around a long table under the cherry tree and enjoy the feast. 

To this day I get very excited by the prospect of juicy collar steaks for dinner. You do not need to do much to prepare them - no need for a brine as is the case with other pork chops. A simple marinade or a generous seasoning to uplift the collar's rich flavor is enough.

Best Way to Marinate Pork Chops

A marinade flavors the surface of the meat while the fine marbling ensures that the chops end up moist during their short pan searing stint.

I like to sneak in a bit of salt, cumin and beer in my marinade for pork neck chops - it reminds me of how I grew to love them. You can use your favorite marinade of pick one from our list of Pork Marinade Recipes. 

Here are a few useful tips:

• use fresh garlic and herbs to impart more intense flavor (rosemary, oregano, thyme, sage, chives, etc.)
• use flavorful oils - extra virgin olive oil is my favorite, followed by chile infused oil when I want a touch of heat.
• use spices compatible with pork - definitely cumin, caraway, cinnamon, red pepper flakes, etc. 
• use an acidic ingredient - anything from citrus juice through wine and beer to vinegar (do not go overboard with the highly acidic ones). 
• always use a non-reactive container and marinate covered and refrigerated.
• allow adequate time for the marinade to infuse the pork's surface - 4 hours to overnight works great.
• always discard the used marinade for food safety reasons (bacteria from the meat's surface could make you sick). 

How to Cook Pork Neck Chops on the Stove Top

1. Marinate. Mix a marinade, apply all over the pork neck steaks and keep them covered and refrigerated until about 30-60 minutes before you start cooking. Bring them to room temperature on the counter.  
2. Sear. Heat a heavy bottomed pan or cast iron skillet over medium-high and add a tablespoon of cooking oil. Scrape off the marinade from the chops. Working in batches of two, sear the pork neck chops for about 3-4 minutes on each side (depending on how thick they are). The juices should run clear before you stop searing.
3. Rest. Transfer the cooked neck chops to a warm plate to rest. Loosely cover with foil to keep them warm.

TIP: Pan-seared pork chops are food safe at 145 F internal temperature, however about 160 F is absolutely fine - they will not be dry.  

Serve Pan Seared Pork Collar Chops

• To serve family style either place the rested pork chops back in the skillet for a more rustic presentation or serve them on the platter where they rested with a fresh herb garnish. 
• To serve individually it helps if you use pre-warmed plates. 
• Serve pork neck chops with
  • Roasted or steam-fried veggies (asparagus, snow peas, cauliflower, broccolini)
  • Yukon gold potatoes, crispy roasted potatoes, purple sweet potatoes, champ potatoes
  • green salads, German coleslaw, even barley salad
  • padron peppers or shishitos, fried jalapenos
  • Yukon gold potatoes with garlic and rosemary, Parmesan roasted yellow squash

Where to Buy Pork Neck Chops

Buying pork neck chops in the US was not all that easy when I first moved here. As much as pork collar is loved and respected in Europe and many Asian countries - it is not typically included in the pork assortment of grocers' meat cases. Being married to a chef helped a lot in the beginning as Chris would private order us a whole collar or two and carve chops for us. 

Eventually our town gained a butcher shop and some of the bigger grocers began to accept custom meat orders. At this time pork neck chops ARE gaining popularity all over the US!

• you can ask your local butcher to cut you a few thick pork neck chops
• you can buy a whole pork collar (aka pork neck fillet) from a butcher and portion it yourself - the average pork neck fillet weighs about 4 lbs and will give you about 8-10 thick collar steaks. 
• you can buy pork neck online - consider the Berkshire whole pork collar sold by D'Artagnan (affiliate link)

Other Recipes You Might Like

Pork Shoulder Steaks
Beer Pulled Pork
Pork Shoulder Roast with Crackling
German Roasted Pork Knuckles