6 bone-in pork shoulder chops, about 3/4-inch thick
Salt and pepper
1 cup cider vinegar
2 tbsp sugar
6 garlic cloves, peeled and smashed
1/4 cup chopped parsley
1 cup water
Instructions
Preheat oven to 400 degrees. Add oil to a heavy pot
and heat on high.
Season chops with salt and pepper, and cook until
browned on both sides, 5 minutes.
Layer chops in pot and add vinegar, water, sugar,
and garlic. Cover, transfer to oven, and braise
until liquid is reduced 75%, 40 minutes. Chops
should be tender.
Remove from oven and sprinkle with parsley. Serve
with pan juices.
Originally Submitted
1/20/2013
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