In a medium bowl, combine minced garlic, parsley, rosemary, oregano, lemon zest, lemon juice, olive oil, salt, and black pepper, whisking until well blended.

Place pork chops in a resealable plastic bag or shallow dish, pour the marinade over them, and ensure each chop is fully coated. Seal or cover and refrigerate for 1–4 hours to let the flavors penetrate.

Preheat a grill or cast iron skillet over medium-high heat until hot enough to sizzle the pork.

Remove the chops from the marinade, letting excess drip off, and cook for 4–5 minutes per side, until the internal temperature reaches 145°F (63°C) and the surface is golden with a slight crust.

Transfer to a plate and let rest for 5 minutes so the juices redistribute, keeping the meat tender and flavorful.

Garnish with lemon slices and extra herbs if desired, then serve immediately.