Mix olive oil, minced 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 marinate at room temperature for at least 30 minutes or refrigerate up to 4 hours.

Preheat the grill to medium-high and oil the grates. Keep the lid closed as it heats so the grill reaches steady temperature before cooking.

Remove the chops from the marinade and shake off excess, then place them on the grill. Grill for 4–5 minutes without moving until grill marks form, then rotate 45° for crosshatch marks and cook 1 more minute.

Flip the pork chops and grill for 4–5 more minutes until the internal temperature reaches 145°F. Continue cooking only until they hit temperature to keep the interior juicy.

Rest the pork chops for 5 minutes on a platter before slicing or serving. Serve with lemon wedges for brightness over the smoky char at the edges.