In a small bowl, combine sherry, syrup, Cajun seasoning, tomato paste and thyme. Whisk. In a plastic bag place pork chops. Pour marinade over chops. Seal and refrigerate from 2 - 6 hours. Over a medium high grill, place pork on grill. Reserve marinade. Grill pork chops until center reaches 150 degree on a thermometer. Remove chops from grill. Place on a plate and cover to rest with aluminum foil. In a saucepan, add reserved marinade and cider vinegar. Simmer sauce over medium heat for 3 minutes. Serve with pork.
To ease trying to get molasses out of the bottle microwave the bottle for 20 seconds.