Prepare a grill fire to about 350° using hickory or pecan for smoke flavor.

Pat pork chops dry with paper towel and place pork chops on a baking sheet.

Spray or brush with olive oil on both sides.

In a bowl, mix together the brown sugar, granulated garlic, pepper, salt, chili powder, dried thyme and smoked paprika.

Sprinkle dry rub over both sides of the pork chops..

Slice the mushrooms into thin slices, we used a mandoline on the largest setting.

Melt butter in a large skillet over low heat with minced garlic, cooking 2- 3 minutes until garlic becomes fragrant.

Stir in sliced mushrooms and raise to medium heat. Continue to cook, stirring often until mushrooms are caramelized, about 15 minutes.

Stir in fresh thyme. Keep mushrooms warm until ready to serve.

Grill pork chops over an indirect fire with the grill closed.

Cook 5 minutes, flip pork chops and continue to cook with the lid closed another 10- 15 minutes until internal temperature of pork chops reach 145° using a digital meat thermometer. The thickness of the pork chops will determine the total cooking time. Our thick pork chops were done in about 20 minutes.

Remove pork chops to a rimmed baking sheet, tent with foil and rest about 5 minutes.

Spoon mushrooms over pork chops and serve immediately.

Garnish with additional fresh herbs if desired.