pickly-pork-chops-with-potatoes-and-cabbage

Pickly Pork Chops with Potatoes and Cabbage

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  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
derek920
Recipe by  derek920

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 69.2 g
  • 22%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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