Mix the marinade. In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, the zest and juice of 1 lemon, 3–4 minced garlic cloves, 2 teaspoons Italian seasoning, 1/2 teaspoon red pepper flakes (optional), 1 teaspoon honey, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Prep the pork chops. Pat the chops dry with paper towels. Dry surfaces brown better and help create that flavorful crust.

Marinate. Place the pork chops in a large zip-top bag or shallow dish. Pour in the marinade, making sure each chop is coated. Seal and refrigerate at least 30 minutes and up to 8 hours. Flip once halfway through if marinating longer.

Preheat the grill. Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to reduce sticking.

Grill the chops. Let excess marinade drip off. Grill for 4–5 minutes per side for 1-inch-thick chops, turning once. Aim for a nice char on the outside and juicy center.

Check doneness. Use an instant-read thermometer. Pull the chops at an internal temperature of 140°F; they’ll carryover to 145°F while resting.

Rest and finish. Transfer to a plate, tent with foil, and rest 5–7 minutes. Sprinkle with chopped parsley and serve with lemon wedges for a fresh squeeze on top.

Optional glaze. For extra shine, whisk 1 teaspoon honey with 1 teaspoon olive oil and brush lightly over the chops right before serving.