Make apple cider bbq marinade by adding apple cider, brown sugar, garlic, onion, smoked paprika, salt and pepper to a saucepan. 

Cook over medium heat, bring to a boil. Cook 5 minutes, remove from heat. Remove 1 cup of the marinade and pour into a jar to cool slightly. Reserve 1/4 cup of marinade to brush over pork chops while grilling.

Return the remaining marinade to a boil and cook until reduced by half and thickened. Pour into a bowl and set aside for serving.

Put pork chops in a zip top baggie and pour cooled marinade over pork chops. Squeeze out excess air, seal and turn to get marinade all over pork chops. 

Refrigerate for at least 1 hours or until ready to grill, up to 24 hours.

Remove pork chops to counter while you prepare a grill fire to about 300° using pecan or hickory for smoke flavor.

Cook pork chops over indirect heat with the grill closed about 5- 8 minutes. Brush with reserved marinade and then flip the pork chops. Brush the top side with marinade and continue to cook with the lid closed for another 5 minutes or until pork chops reach internal temperature of 145° using a digital thermometer. 

Remove from grill, tent with foil and allow to rest 5 minutes before serving. 

Serve with apple cider bbq sauce.