Make the marinade. In a bowl, whisk olive oil, lime juice, soy sauce, honey, garlic, smoked paprika, cumin, black pepper, and salt until combined.
Season the pork. Pat the pork chops dry. Add them to a zip-top bag or shallow dish and pour over the marinade. Turn to coat.
Marinate 30 minutes on the counter, or up to 4 hours in the fridge.
Preheat the grill. Heat a gas or charcoal grill to medium-high (around 425–450°F). Clean and oil the grates with a paper towel dipped in neutral oil and tongs.
Grill the chops. Shake off excess marinade. Place chops on the grill.
Cook 4–5 minutes per side for 1-inch chops, turning once, until the internal temperature reaches 140–145°F at the thickest part.
Rest the meat. Transfer to a plate and tent loosely with foil. Rest 5–10 minutes so juices redistribute.
Serve. Slice or serve whole with lime wedges and cilantro if you like. Plan for leftovers by grilling all four chops even if you only need two tonight.