Best 7 Vinegar Braised Pork Shoulder Chops Recipes

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**Vinegar Braised Pork Shoulder Chops: A Savory and Succulent Dish**

Indulge in the delectable flavors of vinegar braised pork shoulder chops, a culinary masterpiece that combines the tangy zest of vinegar with the succulent tenderness of pork. This dish promises an explosion of taste and aroma, making it a perfect choice for a hearty meal. The carefully selected ingredients, including garlic, ginger, and a blend of aromatic spices, create a rich and flavorful braising liquid that infuses the pork chops with irresistible taste. Whether you prefer a classic braised pork chop or a more adventurous variation with hoisin sauce or Asian spices, this article offers a collection of recipes that cater to diverse palates. Embark on a culinary journey and discover the secrets of creating this mouthwatering dish that is sure to become a favorite among family and friends.

Here are our top 7 tried and tested recipes!

GRILLED PORK SHOULDER WITH BUTTER VINEGAR SAUCE



Grilled Pork Shoulder With Butter Vinegar Sauce image

Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Meat     Pork     Grill     Grill/Barbecue     Oregano     Vinegar     Butter     Chile Pepper     Summer     Wheat/Gluten-Free     Peanut Free     Soy Free     Tree Nut Free

Yield 4-6 servings

Number Of Ingredients 10

1 Tbsp. fennel seeds
2 Tbsp. dried oregano
2-2½-lb. boneless pork shoulder (Boston butt)
Grapeseed or other neutral oil (for pork)
1 Tbsp. kosher salt, plus more
3 chiles de árbol, torn in half, seeds removed if desired
½ cup apple cider vinegar
½ cup (1 stick) unsalted butter
2 Tbsp. sugar
Special Equipment: A spice mill or mortar and pestle

Steps:

  • Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden brown and starting to pop, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to a small bowl and mix in oregano. Place pork on a wire rack set inside a rimmed baking sheet and rub with oil. Season all over with 1 Tbsp. salt, then rub with spice mixture, packing it on. Let sit at room temperature 2 hours or chill, uncovered, up to 2 days.
  • Bring chiles, vinegar, butter, and sugar to a simmer in a small saucepan over medium-high heat; cook, stirring occasionally, until sugar is dissolved and sauce is reduced by about a third, about 5 minutes. Season with salt; cover and keep warm over low heat until ready to use.
  • Prepare a grill for medium heat. Drizzle pork all over with oil, then grill, turning every 5 minutes or so, until extremely, gorgeously browned and crisp and an instant-read thermometer inserted into thickest part registers 120°F, 35-45 minutes. Continue to grill, brushing with sauce and turning not quite every minute (you're going to see flare-ups, but don't worry), until pork is glazed and shiny and temperature on thermometer has risen to 130°F, 5-10 minutes more. Transfer pork to a platter and let rest 30 minutes; reserve remaining sauce.
  • Transfer pork to a cutting board and pour any accumulated juices on platter into reserved sauce. Return sauce to a simmer. Slice pork against the grain ¼" thick. Arrange on platter, spoon some sauce over, and season with salt. Serve remaining sauce alongside.
  • Cooks' Note
  • If using a charcoal grill, a bed of medium-hot coals will gradually lose heat. Get a chimney started when the meat first hits the grill. About halfway through, throw some new glowing coals on the pile to keep things going.

ASIAN BRAISED PORK SHOULDER



Asian Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 13

Extra-virgin olive oil
One 3-pound pork shoulder, cut into 4 to 5 pieces
Kosher salt
5 cloves garlic, smashed and finely chopped
One 2-inch piece ginger, peeled and grated
1/2 cup soy sauce
1/2 cup rice wine vinegar
3 to 4 cups chicken stock
1 cup oyster sauce
1/2 cup brown sugar
1/4 cup sambal oelek
3 star anise
Zest and juice of 1 orange, zest removed in wide strips with a peeler

Steps:

  • Preheat the oven to 300 degrees F.
  • Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
  • Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
  • Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
  • When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
  • Serve the pork draped with the sauce.

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

PORK CHOPS WITH VINEGAR



Pork Chops with Vinegar image

Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.

Provided by FATBOY31

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 6

Number Of Ingredients 8

6 (6 ounce) boneless pork loin chops
3 tablespoons butter
¾ cup white wine vinegar
¼ cup water
salt and pepper, to taste
4 anchovy fillets, chopped
2 teaspoons softened butter
½ teaspoon all-purpose flour

Steps:

  • Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
  • Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 0.2 g, Cholesterol 84.5 mg, Fat 14.8 g, Protein 25.6 g, SaturatedFat 7.1 g, Sodium 574.3 mg

SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY



Sauteed Pork Chops With Vinegar and Rosemary image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 7

2 loin pork chops 3/4- to 1-inch thick, trimmed of fat
Coarse salt and freshly ground pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup balsamic vinegar
1/4 cup chicken stock
1 tablespoon fresh rosemary leaves

Steps:

  • Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
  • Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
  • Place the chops on heated plates and spoon the glaze over the top.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 717 milligrams, Sugar 10 grams, TransFat 0 grams

SLOW-COOKER PORK CHOP



Slow-Cooker Pork Chop image

Pork chops cut from the shoulder have more connective tissues that break down as they cook, making them a great choice for a low and slow cook. Browning the bacon and pork chops in a pan first gives this dish layers of added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h30m

Number Of Ingredients 14

1/2 small red cabbage, thinly sliced lengthwise (6 cups)
1/2 yellow onion, thinly sliced (1 cup)
1/8 teaspoon ground allspice
4 sprigs thyme
Coarse salt and freshly ground pepper
6 slices thick-cut bacon, cut into 1/2-inch pieces (3/4 cup)
4 pork shoulder chops, each 3/4 inch thick
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
3/4 cup low-sodium chicken broth
1/4 cup apple-cider vinegar
Applesauce, for serving
Sour cream, for serving
Chopped fresh herbs, such as parsley and dill, for serving

Steps:

  • Place cabbage, onions, allspice, and thyme in a 5- to 6-quart slow cooker. Season with salt and pepper and toss.
  • In a large skillet over medium-high heat, cook bacon until it begins to brown and crisp up, about 5 minutes. Transfer bacon and any rendered fat to slow cooker.
  • Season pork chops with salt and pepper. Swirl oil and butter into pan over high heat. Working in two batches if necessary, cook chops, turning once and pressing down with tongs to make contact with pan, until deep golden brown, 8 to 10 minutes. Transfer to slow cooker, tucking chops into the cabbage.
  • Add chicken broth and vinegar to pan, scraping up any brown bits with a spoon. Pour sauce over pork chops. Cover and cook on low until pull-apart tender, about 3 hours. Serve with applesauce, sour cream, and a sprinkling of fresh herbs.

SLOW COOKER APPLE CIDER BRAISED PORK



Slow Cooker Apple Cider Braised Pork image

This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 7h

Yield 8

Number Of Ingredients 13

1 (4 pound) boneless pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 shallots, sliced
1 rib celery, chopped
½ cup apple cider vinegar
2 ½ cups apple cider
4 cloves garlic, peeled
1 bay leaf
1 ½ teaspoons Dijon mustard
1 pinch cayenne pepper, or more to taste
2 tablespoons cold butter, cut into small pieces
1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)

Steps:

  • Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
  • Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
  • Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
  • Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
  • Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
  • Cut pork into 1/4-thick slices and serve with sauce poured over the top.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 13.5 g, Cholesterol 97.1 mg, Fat 25.9 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 9.9 g, Sodium 126.9 mg, Sugar 9.5 g

Tips:

  • Choose a pork shoulder chop that is at least 1 inch thick. This will ensure that the chop is cooked through but still remains juicy.
  • Sear the pork chops in a hot skillet before braising them. This will help to develop a nice crust on the chops and lock in the flavor.
  • Use a flavorful braising liquid. The vinegar, chicken broth, and spices in this recipe create a delicious sauce that infuses the pork chops with flavor.
  • Braise the pork chops on low heat for at least 2 hours, or until the chops are fall-off-the-bone tender.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

This vinegar braised pork shoulder chops recipe is an easy and delicious way to cook pork chops. The chops are cooked in a flavorful braising liquid until they are fall-off-the-bone tender. Serve them with your favorite sides for a satisfying meal.

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