Whisk together the ketchup, honey, soy sauce, and freshly minced garlic in a bowl until well combined. Stir in the apple cider vinegar to balance the sweetness with a subtle tang. Set the glaze aside—you'll use it to baste the pork during grilling. I like to make this glaze while the grill is preheating so everything is ready to go when you need it.

Pat the pork chops dry with paper towels, then season both sides generously with salt, black pepper, and smoked paprika. Let them sit at room temperature for about 5 minutes while you prepare your grill—this helps them cook more evenly. Dry pork is key to getting a good sear, so don't skip this step.

Preheat your grill to medium-high heat (around 400°F if using a gas grill). Once hot, place the seasoned pork chops directly on the grates and cook for 5-7 minutes on the first side without moving them—this creates a nice crust. Flip the chops, then begin brushing the honey garlic glaze from Step 1 generously onto the cooked side. Continue cooking for another 5-7 minutes on the second side, brushing with glaze every minute or two, until the internal temperature reaches 145°F when checked with a meat thermometer. The glaze will caramelize and create a flavorful crust. I find that applying the glaze on the second side prevents it from burning on the initial sear.

Transfer the grilled pork chops to a plate and let them rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it tender and juicy. Serve immediately while the glaze is still warm and sticky.