PORK SHOULDER CHOPS RECIPE RECIPES

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VINEGAR-BRAISED PORK SHOULDER CHOPS RECIPE | MARTHA STEWART



Vinegar-Braised Pork Shoulder Chops Recipe | Martha Stewart 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     Pork Recipes

Total Time 1 hours

Prep Time 15 minutes

Number Of Ingredients 7

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, FatContent 17 g, ProteinContent 33 g

BARBECUED PORK-SHOULDER CHOPS RECIPE | MARTHA STEWART



Barbecued Pork-Shoulder Chops Recipe | Martha Stewart image

Garlic and sage, rubbed into the pork ahead of time,impart an earthy, aromatic flavor. The meat is thenmoistened by a beer marinade. The pork chops arebasted on the grill with a thick, tangy tomato-basedsauce -- the signature of a Saint Louis-style barbecue -- resulting in a smoky taste and almost-candied edges.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 6

8 pork-shoulder chops (each 1/2 inch thick; excess fat trimmed)
1 head garlic, smashed and peeled
5 sprigs sage
1 teaspoon coarse salt
1 bottle (12 ounces) lager
Maull’s Genuine barbecue sauce (tomato-based barbecue sauce)

Steps:

  • Rub pork-shoulder chops with garlic, sage, and coarse salt, and combine in a largedish. Cover, and refrigerate for 2 hours or up toovernight. One hour before grilling, pour lager over pork; let stand.
  • Preheat grill to high. Grill pork chops for7 minutes. Flip, brush grilled sides with barbecue sauce, and grillfor 8 minutes. Flip, brush opposite sides withsauce, and grill for 2 minutes more. Flip, and grilluntil sauce caramelizes, 2 to 3 minutes.

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