Pork Neck Chops in the Oven

Dry the pork neck chops well with kitchen paper. Spread them evenly with Dijon mustard on both sides, then season with salt, pepper and chili flakes.

Let the chops sit at room temperature for 10 to 15 minutes before cooking. Meanwhile, heat the oven to 200 degrees with top and bottom heat.

Cut the broccoli into small florets and slice the stem thinly. Rinse the leek well, especially between the layers, and cut it into rings. Cut the lemon into wedges.

Place the broccoli, leek and lemon wedges in the bottom of a large ovenproof dish. Season the vegetables lightly with salt and pepper. Place the pork chops on top, dot the butter over the meat and vegetables, and pour the water into the bottom of the dish.

Place the dish in the middle of the oven and cook for 35 to 45 minutes, until the pork chops are cooked through and lightly golden. Spoon some of the pan juices over the meat after about 20 minutes, and repeat near the end of cooking if there is enough liquid in the dish.

Remove the dish from the oven and let the pork chops rest for 5 minutes before serving. Squeeze some of the warm lemon over the meat just before serving.

Serve the pork chops with broccoli, leek and the pan juices from the dish.