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Vinegar-Braised Pork Shoulder Chops

Recipe photo courtesy of Con Poulos

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

Source: Everyday Food, May 2011
Total Time Prep Servings




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

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How would you rate this recipe?
  • 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!)

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