Fire up your grill and set up two-zone cooking with medium-high direct heat (400-450°F) and a cooler indirect side. Pat pork chops dry and coat with olive oil, then season generously with salt, pepper, garlic powder, and smoked paprika. Let chops come to room temperature for 15 minutes.

While the grill heats, make your apple glaze by combining apple cider, apple cider vinegar, brown sugar, butter, Dijon mustard, and thyme in a small saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until reduced by half and syrupy.

Place pork chops over direct heat and sear for 3-4 minutes per side to develop a good bark and grill marks. You want to hear that sizzle when they hit the grates - that is where the flavor comes from.

Move chops to the indirect heat side and continue cooking for 8-12 minutes, flipping once halfway through. Start checking internal temp with your thermometer after 8 minutes - you are aiming for 145°F in the thickest part.

During the last 5 minutes of cooking, brush the apple glaze on both sides of the chops, allowing it to caramelize and create that beautiful sticky coating. Be careful not to apply glaze too early or it will burn.

Once chops hit 145°F internal temp, remove from grill and tent with foil. Let the meat rest for 5 minutes - this allows juices to redistribute for maximum tenderness. Brush with remaining glaze before serving.