Vinegar-Braised Pork Shoulder Chops

  • Prep:
  • Total Time:
  • Servings: 6
Vinegar-Braised Pork Shoulder Chops

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 eight 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.


Be the first to comment!