Combine apple cider and Vanilla Bean Sugar in a small saucepan. Bring to a simmer, whisking constantly until sugar dissolves. Remove from heat, add tea leaves, cover and steep for 5 minutes. Strain into a heatproof bowl and discard tea leaves. Allow mixture to cool to room temperature, 20 to 30 min., before whisking in oil, soy sauce, Dijon, Mt. Baker Chai, and Onion & Garlic Sprinkle. Place pork chops in a large zip top storage bag, add marinade to coat chops, then seal and refrigerate for at least 2 hours or up to overnight. Brush grill with oil and preheat to medium-high. Remove pork chops from marinade and pour remaining marinade into a small saucepan. Simmer marinade over medium heat until it thickens into a gravy-like sauce, 20 to 30 min. Meanwhile, place chops on grill for about 5 min. per side or until internal temperature registers 140 to 145 degrees. Remove from grill and let rest for 5 minutes. Serve chops topped with a spoonful of the gravy.