New This Month

Vinegar-Braised Pork Shoulder Chops

Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 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


  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.


Try this with 8 large chicken thighs instead of the pork chops.

Cook's Notes

To store, let chops cool in braising liquid, then refrigerate overnight. Reheat gently to serve.


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