Pickly Pork Chops with Potatoes and Cabbage |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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'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 |
Directions:
1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 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.
3. 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).
4. 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.
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