Whisk together the olive oil, soy sauce, brown sugar, Dijon mustard, minced garlic, ground black pepper, smoked paprika, and apple cider vinegar in a bowl until the brown sugar is fully dissolved and the mixture is well combined. I like to let the garlic sit in the acidic vinegar for a minute before mixing everything together—this mellows the raw garlic bite slightly while keeping it fresh. The marinade should be smooth and emulsified.

Place the pork chops in a shallow dish or resealable bag and pour the marinade from Step 1 over them, ensuring they are fully coated. Cover or seal and refrigerate for at least 1 hour, though 4-8 hours is ideal for deeper flavor development. I recommend flipping the chops halfway through marinating to ensure even absorption. About 15 minutes before you're ready to cook, remove the pork from the refrigerator to allow it to come closer to room temperature, which promotes more even cooking.

Preheat your grill to 400°F and oil the grates lightly to prevent sticking. Remove the pork chops from the marinade, allowing excess to drip off, and place them on the hot grill. Sear for 2 minutes on each side without moving them—this creates a flavorful crust. Lower the grill heat to medium (around 325°F) and continue cooking for 4-7 minutes per side, checking for an internal temperature of 145°F with a meat thermometer inserted into the thickest part. Remove the chops from heat and let them rest for 5 minutes before serving—this allows the juices to redistribute, keeping the meat tender and moist.