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.