Step 1: Make marinade
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 mustard, Mt. Baker Chai Seasoning, and Onion & Garlic Tableside Sprinkle.
Step 2: Marinate pork chops
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.
Step 3: Grill pork chops
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.