In a small mixing bowl, whisk together olive oil, low sodium soy sauce, brown sugar (or honey), Dijon mustard, minced garlic, and black pepper until well combined.

Place pork chops in a zip-top bag or baking dish, pour the marinade over, seal tightly, and refrigerate for at least 1 hour, preferably overnight.

Preheat your grill to 400°F for medium-high heat about 15 minutes before cooking.

Remove pork chops from the marinade, discard excess marinade, and grill each chop approximately 2 minutes per side.

Reduce heat and continue cooking for an additional 4 to 7 minutes per side until the internal temperature reaches 145°F.

Let the pork chops rest for 5 minutes before serving.