Gather all ingredients.

Place pork chops on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.

Whisk olive oil, garlic, brown sugar, lemon juice, mustard, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl; pour into a large resealable plastic bag.

Add pork chops, coat with marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork chops from the marinade and shake off any excess. Discard the remaining marinade, or transfer it to a saucepan and bring it to a boil. Boil for several minutes before using as a sauce.

Cook chops on the preheated grill until nicely browned on each side and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.