Pickly Pork Chops With Potatoes And Cabbage

• 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

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.

pork chops, white vinegar, dill, pickling spice, salt, white vinegar, beef broth, red potatoes, white vinegar, dill, pickling spice, head cabbage, white vinegar

Taken from www.allrecipes.com/recipe/229323/pickly-pork-chops-with-potatoes-and-cabbage/ (may not work)