Whisk together the soy sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a bowl until the sugar dissolves completely. This creates the flavorful foundation for your marinade. Stir in the freshly minced garlic, smoked paprika, and ground black pepper, ensuring all spices are evenly distributed throughout the liquid.

Place the thick-cut bone-in pork chops in a resealable bag or shallow dish and pour the marinade from Step 1 over them, making sure each chop is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, though 4-8 hours is ideal for deeper flavor penetration—this allows the soy, vinegar, and garlic to work into the meat. I find that marinating overnight gives the most complex, savory flavor without over-salting the pork.

Remove the marinated pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes before cooking. This ensures even cooking throughout the thickness of the chops and prevents the exterior from overcooking while the interior remains cool. Reserve about 3 tablespoons of the remaining marinade in a small bowl to brush onto the chops at the end.

Heat your grill or cast-iron skillet over medium-high heat and lightly brush with the avocado oil to prevent sticking. Once hot, place the pork chops on the grill and cook undisturbed for 4 minutes to develop a flavorful crust. Flip the chops and cook for another 3 minutes on the second side. In the final 30 seconds of cooking, brush the reserved marinade from Step 3 onto both sides of the chops for a glossy, caramelized finish. I like to let the marinade sizzle directly on the hot meat—this creates a light glaze and adds depth to the crust.

Transfer the cooked pork chops to a plate and let them rest for 3 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy rather than dry.