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.
Copyright 2018 Television Food Network, G.P. All rights reserved