Photo: Con Poulos
Vinegar-Braised Pork Shoulder Chops
Everyday Food, May 2011
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 6
- 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
- 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.
To store, let chops cool in braising liquid, then refrigerate overnight. Reheat gently to serve.
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