I’ve been on a mission to cut back on sodium without sacrificing flavor, and this pork chop marinade has become my go-to solution for weeknight dinners. The secret is in the cider vinegar and brown sugar combo—they create this amazing sweet and tangy balance that makes these chops taste anything but boring. Trust me, once you try marinating your pork chops this way, you won’t miss the salt one bit!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-30 minutes |
| Total Time | 25-45 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 88-96 g
- Fat: 36-44 g
- Carbohydrates: 18-22 g
Ingredients
For the pork:
- 1 lb pork (Smithfield center-cut chops recommended for a lean result)
For the marinade:
- 8 fl oz cider vinegar (Bragg's preferred for a robust tang)
- 3 tbsp brown sugar (packed tightly for better caramelization)
- 1 tbsp mustard
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (added for depth and color)
- 2 tbsp olive oil (added to carry flavors and prevent sticking)
- 1/2 tsp rosemary (crushed between fingers)
- 1/4 cup parsley
For the seasoning:
- 1 1/2 tsp salt-free steak seasoning (McCormick Grill Mates recommended)
Step 1: Build the Marinade Base
- 8 fl oz cider vinegar
- 3 tbsp brown sugar
- 1 tbsp mustard
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 1/2 tsp salt-free steak seasoning
In a bowl or measuring cup, combine the cider vinegar, packed brown sugar, mustard, garlic powder, onion powder, smoked paprika, and salt-free steak seasoning.
Whisk these together until the sugar is mostly dissolved and the spices are fully incorporated.
I find that whisking the dry spices into the wet ingredients first prevents clumping and ensures even distribution of flavor throughout the marinade.
Step 2: Prepare and Marinate the Pork
- 1 lb pork chops
- marinade mixture from Step 1
- 1/2 tsp rosemary
- 1/4 cup parsley
Place the pork chops in a resealable plastic bag or shallow dish.
Crush the rosemary between your fingers to release its oils, then add it along with the parsley to the marinade mixture from Step 1.
Pour the complete marinade over the pork chops, making sure they're well coated on all sides.
Seal the bag or cover the dish and refrigerate for 1 to 8 hours—I prefer at least 4 hours for good flavor penetration, but even 1 hour will add noticeable taste.
Step 3: Prepare the Pork for Cooking
- marinated pork chops from Step 2
- 2 tbsp olive oil
- 1 1/2 tsp salt-free steak seasoning
Remove the pork chops from the marinade and place them on a clean plate or cutting board.
Pat them lightly with paper towels to remove excess liquid—this helps them develop a better sear on the grill.
Brush both sides of each chop with the olive oil and then season generously with the salt-free steak seasoning, coating all surfaces evenly.
Let the pork sit at room temperature for about 10 minutes while you preheat the grill.
Step 4: Grill and Cook to Perfect Doneness
- prepared pork chops from Step 3
Heat your grill to 400°F and ensure the grates are clean and lightly oiled to prevent sticking.
Place the seasoned pork chops on the grill and cook for 7 to 8 minutes without moving them—this creates a nice caramelized crust that locks in flavor.
Flip the chops and cook for another 7 to 8 minutes until they reach an internal temperature of 170°F when measured with a meat thermometer in the thickest part.
Step 5: Rest and Serve
- cooked pork chops from Step 4
Remove the pork chops from the grill and transfer them to a clean plate.
Let them rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping each bite tender and moist.
Mouthwatering Low Sodium Pork Chop Marinade
Ingredients
Method
- In a bowl or measuring cup, combine the cider vinegar, packed brown sugar, mustard, garlic powder, onion powder, smoked paprika, and salt-free steak seasoning. Whisk these together until the sugar is mostly dissolved and the spices are fully incorporated. I find that whisking the dry spices into the wet ingredients first prevents clumping and ensures even distribution of flavor throughout the marinade.
- Place the pork chops in a resealable plastic bag or shallow dish. Crush the rosemary between your fingers to release its oils, then add it along with the parsley to the marinade mixture from Step 1. Pour the complete marinade over the pork chops, making sure they're well coated on all sides. Seal the bag or cover the dish and refrigerate for 1 to 8 hours—I prefer at least 4 hours for good flavor penetration, but even 1 hour will add noticeable taste.
- Remove the pork chops from the marinade and place them on a clean plate or cutting board. Pat them lightly with paper towels to remove excess liquid—this helps them develop a better sear on the grill. Brush both sides of each chop with the olive oil and then season generously with the salt-free steak seasoning, coating all surfaces evenly. Let the pork sit at room temperature for about 10 minutes while you preheat the grill.
- Heat your grill to 400°F and ensure the grates are clean and lightly oiled to prevent sticking. Place the seasoned pork chops on the grill and cook for 7 to 8 minutes without moving them—this creates a nice caramelized crust that locks in flavor. Flip the chops and cook for another 7 to 8 minutes until they reach an internal temperature of 170°F when measured with a meat thermometer in the thickest part.
- Remove the pork chops from the grill and transfer them to a clean plate. Let them rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping each bite tender and moist.