- 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
- 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.
08/07/2019
recipepes.com
pickly pork chops with potatoes and cabbage, recipe
PT15M
PT1H
5
455 calories
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