Tasty Recipes Pickly Pork Chops with Potatoes and Cabbage

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Pickly Pork Chops with Potatoes and Cabbage

"'Pickled-pork inspired' broiled pork chops with tangy red potatoes and cabbage on the side."

Ingredients :

• 4 pork chops
• 2 teaspoons white vinegar, or as needed
• 1/4 teaspoon dried dill weed, or to taste
• 1/4 teaspoon pickling spice, or to taste
• salt and ground black pepper to taste
• 1 teaspoon white vinegar, or as needed
• 1 (14 ounce) can beef broth
• 4 large red potatoes, chopped
• 1/4 cup white vinegar
• 1/4 teaspoon dried dill weed, or to taste
• 1/4 teaspoon pickling spice, or to taste
• 1 small head cabbage, chopped
• 2 tablespoons white vinegar

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush pork chops with 2 teaspoons white vinegar and sprinkle with 1/4 teaspoon dill, 1/4 teaspoon pickling spice, salt, and black pepper. Place pork chops in a broiling pan.
• Broil in the preheated oven until juices run clear and chops are browned, 4 to 8 minutes per side. Drizzle chops with 1 more teaspoon vinegar and flip chops halfway through cooking. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (65 degrees C).
• Place beef broth, potatoes, and 1/4 cup white vinegar in a saucepan, bring to a boil, cover, and boil for 4 minutes. Stir in 1/4 teaspoon dill, 1/4 teaspoon pickling spice, and shredded cabbage; cover and boil for 4 more minutes. Drain liquid and stir 2 tablespoons vinegar into cabbage mixture. Season with salt and black pepper and serve with broiled pork chops.

Notes :

• You could marinate the pork chops with some vinegar before cooking if you want them a little more tangy. If you like larger chunks for your potatoes, you might need to boil them a little longer.

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