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Pork · Pork Neck Chops
Pork Neck Chops
70°C158°F
Core Temperature
Range
Min
70°C158°F
Recommended
70°C158°F
Max
74°C165°F
Doneness
Medium
Description
Pork neck is one of the fattiest and most flavourful cuts on the pig. Rich marbling and a high content of connective tissue give intense flavour and juiciness — especially with slow cooking. Neck chops are sought after for grilling and braising.
Resting
Rest for 5–8 minutes. Neck chops are fatty and robust — they do not dry out as easily as lean cuts.
⚠️ Safety
A minimum of 70 °C is recommended for neck chops. The high fat content and uneven shape can make accurate measurement tricky — make sure the thermometer sits in the thickest part of the meat, away from fat and bone.
Wine for pork
6 matching grapes