In a bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, minced garlic, parsley, thyme, smoked paprika, salt, and pepper until the sugar is mostly dissolved and the mixture is well combined. I like to pack the brown sugar tightly before measuring—it ensures you get the full depth of caramel flavor when the chops hit the grill. Let the marinade sit for a minute so the herbs can start releasing their oils.

Place the pork chops in a bowl or resealable bag and pour the marinade over them, making sure each chop is well coated. Cover and refrigerate for at least 1 hour, though 4-8 hours is ideal for deeper flavor development. This gives the soy sauce and brown sugar time to penetrate the meat and build a rich glaze.

Preheat your grill to medium heat (around 375-400°F). While the grill heats, remove the pork chops from the refrigerator about 10 minutes before cooking to bring them closer to room temperature—this ensures even cooking through the center. Pat the chops dry with paper towels, reserving any excess marinade in the bowl to brush on during cooking.

Place the pork chops on the preheated grill and cook for 6-8 minutes on the first side without moving them—this creates a caramelized crust and helps lock in juices. Flip the chops, then brush with reserved marinade and cook the second side for another 6-8 minutes until the internal temperature reaches 145°F when measured at the thickest part with an instant-read thermometer. I like to reserve a clean brush just for the marinade after flipping so I don't cross-contaminate.

Transfer the pork chops to a clean plate and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and juicy. Serve immediately while the chops are still warm.