1-In a small bowl, whisk together ¼ cup olive oil, ¼ cup low sodium soy sauce, 2 tablespoons brown sugar or honey, 1 tablespoon Dijon mustard, 3 cloves garlic (minced), and ¼ teaspoon black pepper to prepare the marinade.

2-Place the 4 bone-in pork chops in a large zip-top bag or baking dish, pour the marinade over them, and refrigerate for 1 to 8 hours to let the flavors soak in.

3-Preheat the grill to 400°F on medium-high heat to get it ready for searing.

4-Remove the pork chops from the marinade and discard any excess liquid, then sear them on the grill for about 2 minutes per side to create those appealing grill marks and lock in the juices.

5-Lower the heat to medium and continue grilling the chops for an additional 4 to 7 minutes per side, or until the internal temperature reaches 145°F use an instant-read thermometer in the thickest part without touching the bone. Note that boneless chops may cook faster, so keep an eye on them.

6-Let the pork chops rest, covered, for 5 minutes before serving to allow the juices to redistribute, ensuring a moist and tender result.