Pour the olive oil, soy sauce, balsamic vinegar, and honey into a shallow bowl and whisk vigorously for about 30 seconds until the wet ingredients are combined and the honey is distributed evenly throughout the marinade.

Stir in the minced garlic, Dijon mustard, fresh thyme, black pepper, and sea salt, whisking until the mixture is smooth and well combined. Make sure no lumps of mustard remain and the garlic is evenly distributed.

Pat the pork chops dry with paper towels on both sides, then place them in your shallow dish.

Pour the marinade over the pork chops, using tongs to turn each chop so both sides are completely coated. Make sure the garlic and thyme pieces stick to the meat.

Cover the dish loosely or leave it uncovered at room temperature for 20 to 30 minutes if you're in a hurry. For deeper flavor, refrigerate for up to 2 hours, but don't marinate longer than that.

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for 2 to 3 minutes until it's genuinely hot.

Remove the pork chops from the marinade with tongs, letting excess liquid drip back into the bowl. Place each chop in the hot pan and resist the urge to move them for 4 to 5 minutes, letting them develop a beautiful golden-brown crust on the first side.

Flip the chops using tongs and cook for another 4 to 5 minutes on the second side until the internal temperature reaches 145°F.

Transfer the cooked pork chops to a plate and let them rest for 3 to 5 minutes before serving.