Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients, chili sauce, honey, rice vinegar, dry mustard. Cook over low heat for 3 to 5 minutes or until thoroughly heated and flavors are blended, stirring occasionally.
Sprinkle both sides of each pork chop with garlic pepper blend, paprika and salt.
When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until no longer pink in center, turning once or twice and brushing with glaze during last 5 minutes of cooking time.
Bring any remaining glaze to a boil. Serve warm glaze with pork chops.