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Trim fat from chops. Place chops in a large sealable plastic bag set in a shallow dish. Combine honey, lemon zest, lemon juice, mint, oil, salt and cayenne in a small bowl. Pour over chops in bag; seal bag. Turn to coat chops. Marinate in the refrigerate for 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 11 to 14 minutes or until chops are slightly pink in the center (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as directed.)