In a medium bowl, whisk together the tamari soy sauce, Worcestershire sauce, and apple cider vinegar to create an acidic foundation that will help tenderize the pork. Add the packed brown sugar and stir until it's mostly dissolved—this sweetness will caramelize beautifully when the pork cooks. I like to add the brown sugar to the liquid ingredients first because it dissolves more evenly than if you mix it with the dry spices.

Stir in the freshly minced garlic, Dijon mustard, ground black pepper, and dried thyme into the marinade base from Step 1. The mustard acts as an emulsifier that helps bind the flavors together, while the garlic adds pungent depth. Mix thoroughly until all ingredients are fully incorporated and the marinade has a uniform consistency with no lumps of sugar remaining.

Place your pork chops in a shallow dish, baking dish, or resealable plastic bag and pour the marinade from Step 2 over them, ensuring each chop is well coated. If using a dish, turn the chops to coat both sides evenly; if using a bag, seal and massage gently to distribute the marinade. Refrigerate for 1 to 4 hours—I find that 2 to 3 hours gives you excellent flavor penetration without over-marinating, which can make the texture mushy. The longer marinating time works well for thicker-cut chops, while thinner cuts need less time.

Remove the marinated pork chops from the refrigerator about 15 minutes before cooking to allow them to come closer to room temperature for more even cooking. Pat them dry with paper towels before grilling or baking—this helps develop a better crust and prevents steam from interfering with browning. Grill over medium-high heat for 4-6 minutes per side (depending on thickness) or bake in a preheated 400°F oven for 12-15 minutes, until the internal temperature reaches 145°F. The natural sugars in the marinade will caramelize on the surface, creating a flavorful, slightly sticky glaze.