Combine brown sugar, paprika, pepper, 2.25 teaspoons salt, and garlic powder in a small bowl to create your dry rub. Pat the pork chops thoroughly dry with paper towels—this is crucial for achieving a proper sear and crispy exterior. Rub the spice mixture evenly all over both sides of each pork chop, pressing gently so it adheres. You can cook the chops immediately or refrigerate them for up to 24 hours to let the flavors deepen; I find even just 30 minutes in the fridge helps the spices really penetrate the meat.

In a small pot over medium heat, combine the pepper jelly, cider vinegar, and 0.75 teaspoon salt. Stir constantly for about 3 minutes until the jelly melts completely and the mixture becomes smooth and glossy. Pour about 1/4 cup of the glaze into a separate small bowl for brushing during grilling, keeping the remaining glaze warm in the pot for serving. I always use Braswell's pepper jelly because the balance of heat and sweetness creates the perfect complement to the savory spiced pork.

Preheat your grill to 450°F-500°F and oil the grates to prevent sticking. Place the seasoned pork chops on the hot grill and cover. Cook for 6 minutes without moving them—this allows a flavorful crust to develop. Flip the chops and immediately brush them generously with the 1/4 cup jelly mixture from the bowl. Lower the grill temperature to 350°F-400°F, cover again, and continue cooking for another 6 minutes until the internal temperature reaches 140°F when measured at the thickest part near the bone.

Remove the grilled pork chops from the heat and let them rest on a warm plate for 5 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and juicy. After resting, brush each chop with another coat of the warm jelly glaze from the pot, which adds a beautiful glossy finish and extra flavor depth. Serve immediately with the remaining warm glaze drizzled over the top or on the side.