Pickly Pork Chops with Potatoes and Cabbage

Ingredients

• 0.3 teaspoon pickling spice to taste
• 1 small head cabbage chopped
• 14 ounce beef broth canned
• 0.3 teaspoon dill weed dried to taste
• 4 servings salt and ground pepper black to taste
• 4  pork chops 
• 4 large potatoes red chopped
• 1 teaspoon vinegar white or as needed
• 2 tablespoons vinegar white

Equipment

• frying pan
• sauce pan
• oven
• kitchen thermometer
• broiler

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.
3. Place pork chops in a broiling pan.
4. Broil in the preheated oven until juices run clear and chops are browned, 4 to 8 minutes per side.
5. 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).
6. 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.
7. Drain liquid and stir 2 tablespoons vinegar into cabbage mixture. Season with salt and black pepper and serve with broiled pork chops.