Mix olive oil, minced garlic, lemon juice, soy sauce, smoked paprika, dried thyme, dried rosemary, and salt and black pepper to taste until combined, then coat the bone-in pork chops. Let the pork marinate at least 30 minutes at room temperature or up to 4 hours refrigerated for flavor.

Preheat the grill to medium-high and oil the grates so the pork releases cleanly. Arrange the chops on the grill and shake off excess marinade first.

Grill the pork chops for 4–5 minutes without moving until grill marks form and a smoky char starts at the edges, then rotate 45° for crosshatch marks and cook 1 more minute. Keep the grill at the same medium-high heat during this phase.

Flip the chops and grill for 4–5 more minutes until the internal temperature reaches 145°F. Remove from the grill when the thermometer reads 145°F at the thickest part.

Rest the pork chops for 5 minutes on a platter so juices settle back into the meat. Serve with lemon wedges.