In a small bowl, whisk together the olive oil, Worcestershire sauce, paprika, onion powder, garlic powder, black pepper, salt, dried thyme, and brown sugar until well combined. Place the pork chops in a zip-top bag or shallow dish and pour the marinade over them, making sure they're evenly coated on both sides. I like to massage the marinade into the meat with my hands to ensure the flavors penetrate the surface. Seal the bag and refrigerate for at least 15 minutes, though marinating for a few hours or overnight will develop deeper flavor.

Remove the marinated pork chops from the refrigerator and allow them to sit at room temperature for about 5 minutes while you preheat the grill. This helps the meat cook more evenly. Preheat your George Foreman grill to medium-high heat (around 375-400°F if your model has temperature settings) for about 5 minutes until it's hot and ready to sear the meat.

Place the marinated pork chops on the preheated grill, allowing the excess marinade to drip off. Since George Foreman grills cook from both sides simultaneously, the total cooking time is typically 4-6 minutes depending on thickness and your grill's heat level. I find that 1-inch thick chops usually need about 5 minutes for a safe internal temperature of 145°F. Check the internal temperature with a meat thermometer at the thickest part of the chop to ensure it reaches 145°F, which is the USDA safe minimum for pork.

Remove the pork chops from the grill and transfer them to a plate. Let them rest for about 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping them tender and moist rather than dry. The residual heat will continue cooking them slightly during the rest period.