Double Thick-Cut Pork Chops

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 8 servings brine-packed olives (see below)
• 2 tablespoons parsley fresh finely chopped
• 2  garlic clove crushed
• 2 tablespoons spring onion finely chopped
• 2 tablespoons jalapeno minced seeded
• 0.3 teaspoon kosher salt 
• 2 teaspoons juice of lime 
• 2 tablespoons olive oil extra virgin extra-virgin
• 2 pound pork chops bone-in thick ()
• 1 bunch rosemary 
• 1 bunch sage 
• 0.7 cup sugar 
• 1 bunch thyme sprigs 
• 0.3 cup water 

Equipment

• paper towels
• sauce pan
• wooden spoon
• grill
• kitchen thermometer
• cutting board

Directions

1. To prepare pork, add pork chops to Basic Brine; refrigerate for 16 hours, turning occasionally.
2. To prepare glaze, combine 2/3 cup sugar, 1/3 cup water, jalapeo pepper, and garlic in a small saucepan; bring to a simmer, stirring just until sugar dissolves. Stir in green onions and lime juice.
3. Remove from heat, and let stand for 1 hour.
4. Prepare charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack that is set atop 2 stacks of 2 bricks each.
5. Tie herb sprig bunches tightly to the handle of a long wooden spoon.
6. Remove pork from brine. Pat pork dry with paper towels; discard brine.
7. Place pork on elevated grill rack; grill 1 minute on each side. Grill 8 minutes, turning every 2 minutes. Grill 1 minute on each edge of pork. Continue grilling until a thermometer registers 115, turning and basting with herb brush and jalapeo glaze every 2 minutes (about 26 minutes total).
8. Remove pork to a platter; lightly baste.
9. Let stand 15 minutes. Maintain grill at medium-high heat.
10. Carefully remove the elevated grill rack and bricks.
11. Place pork on the lower grill rack; grill 7 minutes or until thermometer registers 140, turning and basting every 1 minute. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.
12. Combine olive oil, parsley, black pepper, salt, and reserved chopped herbs on a cutting board.
13. Add pork to oil mixture; turn to coat.
14. Let stand 10 minutes.
15. Cut pork into thin slices. Turn slices on board dressing to coat.
16. Serve pork with dressing.
17. Combine 5 cups water, 1/4 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon chopped fresh thyme, 1 tablespoon sugar, 8 garlic cloves, 3 bay leaves, and 1 halved lemon in a medium saucepan; bring to a boil.
18. Remove from heat; cool. Refrigerate brine overnight.