Pickly Pork Chops with Potatoes and Cabbage

0
derek920 0

"'Pickled-pork inspired' broiled pork chops with tangy red potatoes and cabbage on the side."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 567 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 69.2g
  • 22%
  • Protein:
  • 51.2 g
  • 102%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • You could marinate the pork chops with some vinegar before cooking if you want them a little more tangy. If you like larger chunks for your potatoes, you might need to boil them a little longer.

Reviews

0