Sprinkle chops liberally with salt, pepper, thyme and cinnamon and press into the pork. Let them rest in the refrigerator for 3-5 hours before grilling.
Over a medium-high, two-zone fire, sear both sides of the chops (about two minutes per side). Once seared, move chops to cool side of grill and cover, with vents 75 percent open. You can add smoking chips to the coals at this point, but this is optional.
Let the chops grill slowly until the internal temp reads 150 degrees. 145 degrees is a good medium-rare, but 150 is a good temp to aim for when slow grilling. Check the temperature with a Thermoworks Thermapen MK4 ... fast, reliable readings.
With a large spoon, ladle some of the blackberry compote (see below) over each chop, and move the chops back over the coals for about two minutes. The pork will remain juicy and flavorful just before plating.
Place a chop in the center of the plate and top with Balsamic Blackberry Compote. This dish goes great with summer greens and stewed squash.