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Vinegar-Braised Pork Shoulder Chops

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    Everyday Food, May 2011
    • Prep Time 15 minutes
    • Total Time 1 hour
    • Yield Serves 6
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    Ingredients

    • 2 tablespoons vegetable oil
    • 6 bone-in pork shoulder chops (3/4-inch thick; about 3 pounds total)
    • Coarse salt and ground pepper
    • 1 cup rice or cider vinegar
    • 2 tablespoons sugar
    • 6 garlic cloves, smashed and peeled
    • 1/4 cup chopped fresh parsley, for serving

    Directions

    1. Preheat oven to 400 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Season chops with salt and pepper. In batches, cook chops until browned on both sides, 5 minutes per batch, flipping once. Layer chops in pot and add vinegar, 1 cup water, sugar, and garlic. Cover, transfer to oven, and braise until cooking liquid is reduced by three-quarters and chops are tender, 40 minutes. Sprinkle with parsley and serve with pan juices.

    Variations

    Try this with eight large chicken thighs instead of the pork chops.

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