Mix the glaze ingredients in a small saucepan. Bring to a boil over medium heat, whisking until smooth. Cool to room temperature.
PREPARE THE CHOPS:
Spray a grill rack with nonstick spray and prepare your barbecue to medium heat. Sprinkle the spice rub generously over both sides of the pork chops (about ½ tablespoon per side), pressing to adhere. Place the pork chops on the grill, cover, and cook 5 minutes per side. Brush each chop generously with the glaze. Move the chops to indirect heat and continue to grill, uncovered, until cooked through, brushing frequently with the glaze, about 3 minutes longer per side.
Notes
*If you are preparing this recipe as gluten-free, just be sure that you are using brands of the following that are known to be GF: cranberry sauce, maple syrup, Dijon and juice.
*Smoked paprika is available in some markets and specialty food stores.
*Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store the spice rub at room temperature. Cover and refrigerate the glaze. Rewarm the glaze just until pourable before using.