Season the thick-cut chops on one side (include the rosemary) and refrigerate for 5 minutes.
Fire up the grill. Reach a temperature of medium high to cook.
For the sauce, mix the honey, mustard, and thyme in a small cup. Set aside by the grill.
Place the chops on the grill and sear for 3 minutes on one side. Turn them over and sear for another 3 minutes.
Flip the chops over again, this time on a different angle on the grill. Add the sauce (with a spoon or brush) to the top of the chops and cook for 2 minutes over medium heat.
Turn the chops over, add more sauce, and finish cooking for another 2 minutes at a medium low heat.
Plate the chops on a clean serving plate and allow them to rest for a few minutes before serving.
