Pickly Pork Chops with Potatoes and Cabbage

Tangy cabbage and potatoes are served alongside broiled pork chops seasoned with dill and a little pickling spice.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 567 Calories

Ingredients

• 2 tablespoons white vinegar
• salt and ground black pepper to taste
• 1 small head cabbage, chopped
• 1 (14 ounce) can beef broth
• 4 pork chops
• ¼ cup white vinegar
• 1 teaspoon white vinegar, or as needed
• ¼ teaspoon dried dill weed, or to taste
• 2 teaspoons white vinegar, or as needed
• ¼ teaspoon pickling spice, or to taste
• 4 large red potatoes, chopped

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 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.

Step 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).

Step 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.