In a small pot, combine wine, preserves, thyme and 1/2 tsp. salt. Bring to a boil over medium-high heat and cook until reduced by half. Set aside to cool.
Preheat a gas grill to medium-high. Rub chops with oil and sprinkle with salt. Grill for 10 minutes, turning once. Continue to cook, basting with glaze several times, until an instant-read thermometer inserted into center of chop registers 140ºF, 6 to 8 minutes longer. Let chops rest on a cutting board for 5 minutes before serving.
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