Pork Shoulder With Treviso Radicchio And Balsamic Vinegar Food

VINEGAR-BRAISED PORK SHOULDER CHOPS

Vinegar-Braised Pork Shoulder Chops image

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

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 329 g, Fat 17 g, Protein 33 g

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