Low Sodium Grilled Pork Chops Recipe
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Jump to RecipeThis low sodium grilled pork chops recipe is juicy, flavorful, and grilled to perfection – with no added salt! Start by marinading the pork chops in an apple cider vinegar and spice mix, then throwing them on a hot grill until perfectly cooked.
This is a great recipe to enjoy all year long – any time you have a hot grill, throw a batch of these pork chops on and enjoy! It’s a great crowd-pleaser dinner idea, and wonderful to enjoy for a cookout.
Want more great low sodium grilling recipes? Try our low sodium grilled chicken, low sodium grilled vegetables, and low sodium steak!
If you’re looking for a fantastic no-salt-added pork chop recipe with tons of flavor, these tasty grilled pork chops are the absolutely best dinner! They are crisp and lightly browned on the outside and tender and juicy in the middle.
Start by marinading the pork chops a few hours before you put them on the grill. Our no-salt marinade is a little sweet, a little savory, and gets delicious tangy flavor in each bite!
Throw these on the grill and serve with our favorite low sodium sauerkraut and low sodium oven baked fries for a delicious dinner the whole family will love.
Why This Recipe Works
- These low sodium pork chops are juicy, flavorful, and simple to make!
- A great low sodium protein option, any time of year.
- This versatile pork dish is perfect for throwing on the grill, and goes great with many side dishes.
- It’s a crowd-pleaser recipe everyone will love – if you are cooking these pork chops for others, they can add salt if they wish (but it’s not needed for great flavor).
Ingredients You’ll Need
Pork – as you would with any meat, make sure to look for a pork chop that is all natural and has no added salt or brine at the store. Always look for pork chops with a nutrition label, so you can see exactly how much sodium is in each portion.
Whole Grain Mustard – a fantastic addition to the marinade, mustard adds a wonderful flavor and also a bit of texture from the mustard grains.
Apple Cider Vinegar – for extra tartness and tang, use apple cider vinegar. Pork + apples are a great combo, and this is my favorite vinegar to pair with pork.
Brown Sugar – to give the marinade a bit of sweetness.
Herbs & Spices: fresh parsley, onion powder, garlic powder, and rosemary all lend wonderful flavor to the pork chops.
See the recipe card below for a full list of instructions and ingredient amounts!
Additions and Substitutions
- You can use a bone-in pork chop or boneless cuts from a pork loin.
- If you can’t find a low sodium mustard, you can use mustard powder which has 0mg sodium per serving.
- Want to add different spices besides rosemary? Go for it! Try no-salt-added Italian seasoning, creole seasoning, Herbs de Provence, or your favorite no-salt steak spice.
How To Make This Recipe
Step 1: Marinade your pork chops: in a plastic bag (or airtight container) add the pork chops, brown sugar, apple cider vinegar, mustard onion powder, garlic powder, rosemary, and parsley.
Step 2: Make sure pork chops are completely covered by the liquid – add water if necessary to cover, until the pork chops are completely submerged. Refrigerate for 1-8 hours.
Step 3: Remove the pork from the marinade and place the chops on a plate. Sprinkle each side with salt-free steak spice, if desired.
Step 4: Heat up your grill. Once it’s hot (we raised ours to 400 degrees Fahrenheit). Place the pork chops directly on the grill grates.
Step 5: Cook for 7-8 minutes, and flip the pork chops. Cook on the second side for 7-8 minutes.
Step 6: Cook until pork is done – when the internal temperature reaches 170 degrees Fahrenheit. Once cooked, remove pork from grill and allow to rest for 5 minutes before enjoying.
Recipe FAQs
This low sodium pork chops recipe has 103 mg sodium per 4-ounce pork chop, as it uses no-salt-added ingredients in the marinate and for spices. Restaurant or commercial pork chops may have more, so be sure to check nutritional labels before enjoying.
Absolutely! If you don’t have a grill, or want to enjoy grilled chops in bad weather, you can use an indoor griddle or grill pan. Since the grill pan may not get as hot, be sure to adjust the cooking time, adding more time if needed for the pork chops to reach 170 degrees F internally.
Store leftovers in an airtight container, and refrigerate for up to 2 days.
Expert Tips to Make This Recipe
- Grilling isn’t just for the summer! You can fire up the grill and cook these pork chops all year long. We made these in January (and bundled up when we went outside to cook) and they tasted just as good as a summer BBQ.
- Use a meat thermometer to ensure your pork is fully cooked.
- Don’t have a grill? Use a indoor grill or griddle pan! You may need to cook the pork longer to get it up to temperature, so plan for a bit of extra cooking time.
- Don’t skip the marinade! It adds a lot of great sweet & tangy flavor to the pork.
- Trim the fat – whenever possible, trim as much fat from your meats as you can. I do this with pork, chicken, and steak before cooking.
What To Serve With Low Sodium Pork Chops
Here are some great side dishes that we love with pork!
- Low Sodium Creamy Cucumber Salad
- Low Sodium Baked Potato Recipe
- The best Low Sodium Honey Baked Carrots
- Low Sodium Roasted Asparagus
- Low Sodium Greek Lemon Roasted Potatoes
- And if you have leftover pork, you can dice it up and add it into low sodium fried rice for a tasty leftover meal!
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Low Sodium Grilled Pork Chops
Equipment
- Plastic Bag
- Grill
- Plate
Ingredients
- 4 4- ounce pork chops
- 1 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon whole grain mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried rosemary
- ¼ cup fresh parsley chopped
- 1 teaspoon salt-free steak spice
Instructions
- Marinade your pork chops: in a plastic bag (or airtight container) add the pork chops, brown sugar, apple cider vinegar, mustard onion powder, garlic powder, rosemary, and parsley.
- Make sure pork chops are completely covered by the liquid – add water if necessary to cover, until the pork chops are completely submerged. Refrigerate for 1-8 hours.
- Remove the pork from the marinade and place the chops on a plate. Sprinkle each side with salt-free steak spice, if desired.
- Heat up your grill. Once it’s hot (we raised ours to 400 degrees Fahrenheit). Place the pork chops directly on the grill grates.
- Cook for 7-8 minutes, and flip the pork chops. Cook on the second side for 7-8 minutes.
- Cook until pork is done – when the internal temperature reaches 170 degrees Fahrenheit. Once cooked, remove pork from grill and allow to rest for 5 minutes before enjoying.
Notes
- Grilling isn’t just for the summer! You can fire up the grill and cook these pork chops all year long. We made these in January (and bundled up when we went outside to cook) and they tasted just as good as a summer BBQ.
- Use a meat thermometer to ensure your pork is fully cooked to 170 degrees F in the thickest part of the chop.
- Don’t have a grill? Use a indoor grill or griddle pan! You may need to cook the pork longer to get it up to temperature, so plan for a bit of extra cooking time.
- Don’t skip the marinade! It adds a lot of great sweet & tangy flavor to the pork.
- Trim the fat – whenever possible, trim as much fat from your meats as you can. I do this with pork, chicken, and steak before cooking.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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