Vinegar-Braised Pork Shoulder Chops

Preheat oven to 400°. In a large Dutch oven or heavy pot with a tight-fitting lid, heat the oil over high. Season the 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 the vinegar, 1 cup of 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. (To store, let chops cool in braising liquid, then refrigerate overnight. Reheat gently to serve).