Instructions

1. Dissolve salt and sugar in 1 cup hot water. Add peppercorns, bay leaves and 1 1/2 cups of very cold ice. (Note: Brine should be cold before inserting pork chops.)
2. Place pork chops in a large nonreactive container or extra-large resealable plastic bag. Cover with brine and allow to brine at least 1 1/2 hours but no longer than 3 hours.
3. In a small bowl, combine garlic, lemon zest and juice, pepper, rosemary and olive oil. Mash together with the back of a spoon.
4. Preheat gas or charcoal grill to high heat.
5. Remove chops from brine. Pat dry with paper towels. Spread paste on both side of chops. Grill 2-3 minutes per side to sear. Reduce heat or move to a cooler section of the grill and continue grilling 5-8 minutes per side, depending on thickness of pork and temperature of the grill; less time if your grilling boneless chops.
6. Remove from grill and tent with foil. Allow to rest 5 minutes before serving.