Barrel Aged Cider Vinegar Pork

Most people see vinegar as something used in bottles of pickles or what Grandma used when making her chutney and other preserves. Vinegar has a whole different use and while cooking with vinegar is likely not very high on most people’s lists,  it should be. Not only is it a wonderful flavour enhancer and a great way to marinate lesser cuts of meat, it also holds magical properties. Throughout history it has been touted as everything from a blood purifier to a tonic for hair growth. As wacky as ancient folk remedies may appear to some today they are actually tried and true and in most cases quite effective. Scientific analysis of vinegar shows that it has the ability to lower blood sugar levels and help boost the immune system and is beneficial in our diets. With this in mind remember “Not all vinegars are created equal” however, they all start the same way. The process has been used for thousands of years and even in our modern world vinegar is still vinegar. It is produced and graded very much like wine and thus the name.

The word vinegar comes from the French word “vinaigre” which means “sour wine.” It was probably discovered by accident thousands of years ago—after a cask of wine had gone bad. When the wine was first made, natural sugars were fermented into alcohol. Over time, bacteria in the air transformed the alcohol into acetic acid, which gave the “sour wine” its bite.

Prep Time: 4 to 6 hours
Cook Time: 50 minutes
Total Time: 6 hours, 50 minutes


4 to 6 center cut pork chops (1/2 to 1″ thick)
1 1/2 cup barrel aged cider vinegar
3 or 4 cloves garlic, thin sliced
Sea salt to taste
Fresh ground pepper to taste
1/4 cup vegetable oil


Place chops in a glass or plastic dish. Add cider vinegar and allow to soak for 4 to 6 hours, turning occasionally. Heat fry pan and add pork chops and marinade, Cook over high heat 2 to 4 minutes each side. Remove chops and discard cider vinegar. Clean pan well. Return to heat and add oil, when oil is hot add sliced garlic and fry until golden brown. Return chops to pan. Fry over low heat with cover. Turning chops occasionally, cook until golden brown about 45 minutes.

FOOTNOTE: Vinegar is not just for French fries anymore. Be adventurous people, try something new and interesting and think about it as a positive eating experience.