In medium-size bowl, stir together chili sauce, preserves, brandy, mustard, salt and pepper. Remove 1/2 cup sauce and combine with pork chops in plastic food-storage bag; seal. Refrigerate 1 hour to marinate. Reserve remaining chili sauce mixture for serving.
Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove pork from marinade; discard marinade.
Grill pork chops over direct heat 5 minutes, covered, turning once, until internal temperature registers 160 degrees F on instant-read meat thermometer. Serve with reserved chili sauce mixture and grilled corn, if desired. Makes 4 servings.