Hello and welcome back to The Stone Soup Cook–so glad you’re here!
Years ago, Mr. Stone Soup and I ate at a restaurant in the Central Valley. I ordered salmon ( a HUGE mistake), but Mr. Stone Soup order cider-vinegar braised pork chops, which were divine. This week, I’m continuing my dive into low-sodium recipes. This is a recipe I developed as an homage to those cider-vinegar braised pork chops, only with very low sodium, and folks–it’s a keeper!
This recipe does include some salt, but by comparison to other brined chops, the sodium is very low because I added only 2 tbsp of salt to the brine versus 1/2 cup as compared to other brined pork chop recipes I found out there. The key was finding ingredients that packed a flavorful punch without adding sodium–in this case, it was cider vinegar, brown sugar and apple cider. Despite the sweet ingredients, the chops do not come out sweet–just flavorful and juicy. Grilling the chops adds another nice punch of flavorful smoke to round out a satisfyingly savory bite! Enjoy with low-sodium maple and pumpkin-pie spice carrots for a terrific healthy meal anytime of the year!
Join me later in the week for more fun in low-sodium eating land!
Until then,
Peace, love and good food,
Keri
