Combine all of the ingredients in a 1-gallon zip-top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
When ready to cook, heat a grill to medium-high.
Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium, and boil gently, stirring often, until reduced to about 1/2 cup, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced.
Meanwhile, grill the pork chops until they reach an internal temperature of 145ºF, 3 to 4 minutes per side. Allow the pork chops to rest 5 minutes before serving with the glaze.