Preheat a grill to medium-high heat; lightly oil the grill grates.
Combine the jelly, vinegar and thyme in a small saucepot. Warm over low heat, stirring, until the jelly is melted; set half aside for serving.
Season the pork chops on both sides with the coriander and 1/2 teaspoon each salt and pepper. Grill the pork chops until charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes, brushing generously with the remaining sauce several times.
Transfer the pork chops to a cutting board to rest for about 5 minutes. Serve with the reserved glaze and potatoes and/or corn on the cob.
Tools You May Need
Copyright 2018 Television Food Network, G.P. All rights reserved
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.