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1
Bring the broth, salt, brown sugar, allspice, peppercorns, mustard seeds, and bay leaf to a boil. Stir until the salt and sugar are completely melted, then remove from heat. Stir in the ice cubes and let melt until the brine is room temperature or cooler. Add the vinegar.
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2
Place the pork chops in a container large enough to hold them with a little extra room. Pour the brine over the chops, making sure they are fully covered and let sit in the refrigerator for 1-2 hours.
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3
Soak the bamboo skewers in water for at least 1 hour before cooking time, so they will not bun on the grill.
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4
Drain the pork chops, rinse under cold water, and pat dry with a paper towel. Season with salt and pepper on both sides. Mix the garlic, herbs, and oil together and brush evenly over each chop. Let sit until you are ready to cook.
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5
Meanwhile, prepare coals or gas grill until hot but not scorching.
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6
Place chops on grill, uncovered, for 5-6 minutes per side. Cover the grill and cook another 10-12 minutes, turning occasionally until a thermometer inserted into center of each chop registers 150u00b0F. Remove the chops and let stand, loosely covered with foil, an additional 15 minutes
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7
While the chops are resting, thread the tomatoes on the skewers, leaving a little room at the ends for easier handling.
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8
Cut the romaine in half, lengthwise (so you get two long sides), preserving the core so the head will stay together during grilling. Trim off any discolored spots on the bottom, then wash thoroughly. Drizzle two tablespoons of olive oil over the lettuces, turning to coat.
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9
Grill the lettuces and tomato skewers over hot coals until they are charred and the lettuce is just beginning to wilt, about 3-5 minutes. Remove from the grill. Chop the greens into bite-sized portions, and then drizzle with remaining olive oil and balsamic vinegar. Remove the tomatoes from the skewers and toss with the romaine. Season with salt and pepper to taste and serve warm with the pork chops.
