For heaven’s sake don’t waste a good shoulder roast by cutting shoulder chops out of it… This continually baffles me.
The shoulder wants to be roasted, braised or slow grilled. I’ll not give you an Alton Brown lecture on why, but challenge you to figure it out.
I braised this shoulder with herbes provençal (lavender, rosemary, thyme), in a Napa Valley Sauvignon Blanc, using shallots and garlic for my aromatics, layered with tomatoes, oranges and olives for depth and body. Anyway here are photos of the the early stages of my braise.