Pickly Pork Chops with Potatoes and Cabbage
Pickly Pork Chops with Potatoes and Cabbage might be just the main course you are searching for. One serving contains 423 calories, 37g of protein, and 10g of fat. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. Head to the store and pick up vinegar, pork chops, dill weed, and a few other things to make it today. To use up the spice mix you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. From preparation to the plate, this recipe takes about 35 minutes.
Instructions
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.