Mix together anchovy paste, balsamic vinegar, coconut aminos, garlic powder, honey, dijon mustard, and pepper.
Put the pork in a container and pour the marinade over it. Refrigerate for 30 minutes to 4 hours.
Discard the marinade before grilling.
Heat the grill to medium heat to 375F. Sear the pork chops on high heat and then move to indirect heat. Continue grilling for about 15 minutes or until internal temperature reaches 145F.
Alternatively they can cooked in a pain for about 15 minutes.