Mix olive oil, garlic, lemon juice, soy sauce, smoked paprika, dried thyme, dried rosemary, salt, and black pepper until combined, then coat the bone-in pork chops. Let the chops marinate at room temperature for at least 30 minutes or refrigerate up to 4 hours while the surface looks glossy with marinade.

Preheat the grill to medium-high and oil the grates, then place the marinated pork chops on the grill. When the grates sizzle, you should see light smoke beginning around the edges.

Remove the chops from the marinade and shake off excess so it doesn’t drip, then lay them down without moving for 4–5 minutes. You’ll notice grill marks forming and the bottoms developing a smoky char.

Rotate each chop 45° to create crosshatch grill marks, then grill for 1 more minute. The color should deepen to a golden-brown with visible sear lines.

Flip the chops and grill for 4–5 more minutes until the internal temperature reaches 145°F. The thickest center should register 145°F with juices pooling slightly on the cut surface.

Rest the pork chops on a platter for 5 minutes before slicing. The juices should redistribute, and the exterior should stay glossy with char at the edges.

Serve the grilled pork chops with lemon wedges. You should be able to squeeze lemon over the top for a bright finish against the smoky char.