In a large zipper-top plastic bag, add oil, lemon zest and juice, honey, garlic, jalapeño, thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Mash to combine.

Add the pork chops and rub until evenly coated. Marinade for up 2 hours at room temperature, turning occasionally, or in the refrigerator overnight. If refrigerated, remove from the refrigerator 30 minutes prior to grilling.

Preheat the grill or grill pan. Grill the chops directly over medium-high heat, turning often, until well browned, about 3 to 4 minutes total. Transfer to a medium-low heat part of the grill or grill pan and cover, cooking until the chops register 155°F on an internal thermometer, about 2 to 4 minutes more.

Transfer the chops to a platter and cover loosely with aluminum foil. Let the chops rest 3 to 5 minutes before serving.