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.

Reviews Add a comment

  • donnako9
    10 JUN, 2017
    Hi Martha just though I should tell you as a culinarian also, the comments would be correct, the pork would need to be marinated overnight in this sauce with addition to some wine or beer and barbecue or tomato sauce,paste,soy sauce for more color, with the pork being seasoned also before adding the sauce to it, or just season pork well before and add whatever flavor desired to this sauce to enhance it, its too strong of the vinegar, I used less but thats me being a culinarian and knowing flavor profiles an average cook wouldnt know this. I was also excited when I saw the recipe but after tasting it I realised what it needed and I added my own touch before basing the pork and placing it in the oven. Could be a great sauce with some additions.
  • Angie0613
    22 AUG, 2013
    I was excited about this recipe as I love vinegar-based sauces and foods, but this was SO disappointing! The pork varied between excessive vinegar flavor outside & bland inside. Hubby always has something nice to say (even about things I consider disasters), but he could only come up with "It's not terrible" for this. The leftovers went straight in the trash. This dish could be improved by adding tomato or something to give it additional flavor. As is, I'd rate is a 2/10 (and that's generous!)