1) Combine honey, Dijon mustard, lemon juice, soy sauce, and garlic in a bowl. Stir until sugar dissolves.

2) Place pork chops in large resealable plastic container or bag.

3) Pour marinade over pork chops; seal bag/container. Refrigerate for at least 4 hours (preferably overnight), shaking container or turning bag occasionally.Prepare barbecue (medium-high heat).

4) Sprinkle pork chops with fresh cracked pepper.Grill pork chops until instant-read thermometer inserted into center of chops registers 145 F to 150 F, about 5-7 minutes per side, brushing with leftover marinade and moving chops to cooler part of rack if burning.

5) Transfer chops to platter; cover with foil, and let stand 5 minutes.

6) Serve.