Combine tamari through black pepper in large dish or plastic bag and marinate chops 1-3 hours. Remove chops and reserve marinade. Cook pork on preheated grill over medium-high heat, 4-6 min per side, with grill cover down. Check doneness with meat thermometer in thickest part of chops, near the bone, and remove from heat when internal temp reaches 140 degrees. Let rest 5 min. Meanwhile, in a skillet add roasted garlic, thyme, chili, jelly and 1/4 c marinade; reduce until bubbling and thickened. Pour over chops and serve with Tropical Grilled Fruit (recipe follows).
Grilled Tropical Fruit
Drizzle cut fruits and vegetables with 2 T olive oil. Grill mango and avocado briefly, just until marked and warmed; remove from grill, peel avocado, slice both and keep warm. Grill papaya, onion and bell pepper until well-marked and softened; remove from grill and cut into large pieces. Combine 2 T olive oil, salt, pepper, jelly and juice; drizzle over fruit and vegetables. Serve immediately, dividing among plates with grilled pork chops, topped with lime wedges.
*Available at our Olive Bar.