Mix together the soy sauce, olive oil, honey, minced garlic, and coarse ground black pepper. Remove a little of the marinade and set it aside for basting.

Put the pork chops into a gallon-size zip-top bag and pour the marinade over the pork chops. Seal the top and turn the bag to coat the chops with the marinade. Place the pork in the refrigerator and marinate for at least 3 hours. Remove the pork chops from the refrigerator and place the on the counter for 20 minutes to come to room temperature.

Preheat the air fryer to 400˚F. Remove the pork chops from the marinade and lightly grease the air fryer basket. Cook the pork chops for 5 minutes at 400˚F, baste and flip the chops over and baste again. Continue cooking for an additional 4-5 minutes, until the pork chops reach an internal temperature of 145˚F when inserted into the side of the chops. Reduce the cooking time when using thinner pork chops.

Remove the pork chops from the air fryer, place them on a plate, and loosely tent them with foil. Rest the pork chops for 5 minutes before serving. Place the pork chops on serving plates and pour the juices from the resting plate over them.