This is a recipe I developed while exploring options for a low-sodium diet, and it’s a keeper. This recipe does include some salt, but by comparison to other brined chops, the sodium is very low because I only added 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!
Low-Sodium Cider-Vinegar Brined Grilled Pork Chops
Ingredients
Instructions
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In a resealable container or bag, combine the apple cider vinegar, apple cider, water, salt and brown sugar. Mix well until all ingredients are dissolved and thoroughly combined. Add pork chops to the brine and make sure all chops are completely submerged. Place in refrigerator and let the chops brine for about 2 hours. This amount of time will allow the chops to absorb lots of good flavor, but will avoid letting them absorb too much of the salt. After a couple of hours, remove chops from brine and pat dry with paper towels.
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Pre-heat grill to medium-high and grill the chops for a total of about 6 minutes (flipping every 1 1/2 minutes), or until they reach an internal temperature of 145*. Don't overcook, as pork can become dry quickly--the brining helps, but an overcooked pork chop is an angry pork chop.
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Let chops rest under an aluminum foil tent for about 5 minutes before serving.
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Enjoy with sides of roasted carrots or sweet potatoes and a green vegetable. A nice pinot noir or zinfandel is a great accompaniment to this yummy dinner!
