Vinegar braising turns thick pork shoulder chops into tender, pull-apart meat with tangy depth no standard sear matches. Martha Stewart’s one-pot recipe uses rice vinegar, garlic, and sugar to create a glossy pan sauce. It doubles as both tenderizer and finishing glaze.
Brown the chops in a Dutch oven, then layer them back in with vinegar, water, and smashed garlic. Braise at 400 degrees for 40 minutes until the liquid reduces by three-quarters into a concentrated, savory coating.
Martha Stewart’s Vinegar-Braised Pork Shoulder Chops
Course: DinnerCuisine: American40
minutesIngredients
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
Directions
- 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, about 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, about 40 minutes. Sprinkle with parsley and serve with pan juices.
Frequently Asked Questions
Yes. Martha Stewart notes that eight large chicken thighs work as a direct swap. Keep the braising time and temperature the same.
Rice vinegar gives a milder, slightly sweet acidity, while cider vinegar adds a sharper, fruitier punch. Both are listed as options in the original recipe. Avoid white distilled vinegar, which tastes harsh after reducing.
A Dutch oven is ideal because it moves from stovetop to oven and holds heat evenly. Any heavy oven-safe pot with a tight-fitting lid will also work.
The chops are ready when the braising liquid has reduced by about three-quarters and the meat pulls easily from the bone. This takes around 40 minutes at 400 degrees.
You can braise the chops a day ahead and store them in their pan juices in the fridge. Reheat gently in a covered pot over medium-low heat. Add the fresh parsley just before serving.
