Heat a dutch oven or a braiser pot over medium-high heat for about 2 minutes or until hot. Drizzle avocado oil or olive oil, just enough to coat the pan. Place each shoulder chop in the pan and cook without moving until browned, about 3 to 4 minutes per side. Remove to a plate and repeat with a second batch. Alternatively, use another skillet or pan to sear chops simultaneously, speeding up the process.
Preheat oven to 300º F
In the dutch oven or a pan with a lid (can use the same dutch oven the meat was seared in), add garlic, fresh rosemary, and orange zest to the pan and cook for 1 – 2 minutes. Pour orange juice and pomegranate molasses. Transfer the meat from the plate back into the pot, including any juices accumulated on the plate. Add water or stock, just enough to cover the chops about 2/3 of the way. Add parsley for extra flavoring. Turn down the heat to medium and allow the liquid to get to a gentle boil. Close the lid and transfer the entire dutch oven/pot into the preheated oven.
Cook for about 1.5 to 2 hours or until meat is fork tender. Check halfway to make sure there is enough liquid.
Garnish with fresh herbs like mint or cilantro and pomegranate seedsServe over mashed potatoes, or with a side of rice or quinoa.