Mix the marinade ingredients (soy sauce, olive oil, Worcestershire sauce, lemon juice, minced garlic, and steak seasoning) until evenly combined, then coat the thick bone-in pork chops. Marinate for 30 minutes at room temperature, keeping the pork looking glossy as it absorbs the mixture.

Mix the herb butter ingredients (softened butter, fresh parsley, garlic powder, dried thyme, and dried rosemary) until uniform. Roll into plastic wrap and refrigerate until firm, so it holds a sliceable shape.

Preheat the grill or grill pan to medium-high and oil it well. The grate should feel hot when you hold your hand near it, indicating readiness.

Place the pork chops on the grill and cook 5–6 minutes per side with the lid closed until grill marks are deep. Look for a browned crust and release of the chop from the grate before flipping.

Continue grilling until the internal temperature reaches 145°F, checking at the thickest part near the bone. The center should be just cooked through while the outside remains dark and seared.

Rest the chops 5 minutes on a platter. They should look slightly relaxed and juicy as steam settles on the surface.

Top each chop with a slice of the firm herb butter and let it melt before serving. Watch it soften and slide into the browned grill marks for a steakhouse-style finish.