Combine salt, freshly cracked black pepper, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl, mixing thoroughly to distribute the spices evenly. In a separate small bowl, whisk together honey, Dijon mustard, cinnamon, and fresh thyme leaves until well blended. Set both mixtures aside. I like to make the glaze while the grill is heating so everything comes together smoothly without scrambling.

Pat the pork chops completely dry with paper towels—this is crucial for achieving a good sear and helps the spice rub adhere better. Rub both sides of each pork chop with the extra virgin olive oil, then generously coat with the spice rub from Step 1, pressing gently so the seasonings stick. Let the seasoned chops sit at room temperature for a few minutes while you heat the grill.

Preheat your grill to 375-400°F and lightly oil the grates to prevent sticking. Place the seasoned pork chops on the hot grill and cook for 3-4 minutes without moving them, allowing a flavorful char to develop. Flip the chops and continue cooking for another 3-5 minutes until the internal temperature reaches 135-140°F when measured with a meat thermometer at the thickest part. I always insert the thermometer horizontally into the side of the chop to get the most accurate reading.

During the last minute of cooking, brush the honey-mustard glaze from Step 1 generously onto the top side of each pork chop. Let it caramelize slightly on the grill for about 30 seconds, then flip and brush the other side with the remaining glaze, allowing it to set for another 30 seconds. Transfer the glazed pork chops to a clean plate or cutting board.

Let the pork chops rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring they stay juicy and tender when you eat them. Serve the chops with any extra honey-mustard glaze on the side for dipping.