In a medium bowl, whisk together olive oil, soy sauce, honey, minced garlic, Dijon mustard, and lemon juice until smooth.

Stir in the chopped thyme or rosemary.

Place the pork chops in a resealable bag or shallow dish and pour the marinade over them, ensuring each chop is well coated.

Seal the bag or cover the dish tightly and refrigerate for at least 30 minutes or up to 4 hours for best results.

Preheat your grill or skillet over medium-high heat.

Grill or sear each chop for about 6-7 minutes per side until they reach an internal temperature of 145°F (63°C).

Let the chops rest for about 5 minutes before serving.