Grilled Pork Chops with Old-School Marbella Sauce

Combine the pork chops in a wide bowl with 2 tablespoons of the olive oil, half of the sliced garlic, 3 thyme sprigs, and the salt and pepper. Cover and let sit on the counter for up to 1 hour, or refrigerate for up to 24 hours.

Place the apricots in a small saucepan with the chicken broth, bring to a boil over medium-high heat, reduce the heat to medium low, and simmer until the apricots begin to soften, about 5 minutes. Remove from the heat and let soak for 30 minutes.

Heat the remaining 2 tablespoons olive oil in a small saucepan over medium-low heat. Add the remaining garlic and cook, stirring, until fragrant, 2 to 3 minutes. Raise the heat to medium-high, add the wine, let it come to a boil, and reduce by half, 3 to 4 minutes. Add the apricots and the chicken broth along with the prunes, olives, capers, brown sugar, vinegar, red pepper flakes, and the remaining 3 thyme sprigs. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the liquid thickens and has reduced to about 1½ cups, 13 to 14 minutes. Discard the thyme sprigs.

While the sauce is simmering, heat a grill or grill pan over medium-high heat. Scrape the garlic and thyme from the pork. Cook until grill marks form and the meat is done to just under medium (about 130°F near the bone, if using a meat thermometer), 5 to 6 minutes per side. Let rest for 5 minutes, then serve the chops with the sauce. Garnish with the thyme leaves.