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1
Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl.
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2
Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon.
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3
Pierce both sides of the pork chops a few times with a paring knife.
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4
Add the pork to the brine, turning to coat.
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5
Cover and refrigerate at least 4 hours or overnight.
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6
Remove the pork chops from the refrigerator 30 minutes before grilling.
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7
Preheat a grill to medium high and lightly brush the grates with vegetable oil.
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8
Remove the pork from the brine, letting the excess drip off, and transfer to the grill.
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9
Cover and cook until marked, about 7 minutes.
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10
Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes.
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11
Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt.
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12
Wrap each ear in foil and place on the grill.
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13
Grill, turning occasionally, until charred, about 10 minutes.
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14
Remove the pork from the grill; let rest 5 minutes.
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15
Cut the corn kernels from the cobs.
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16
Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt.
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17
Serve with the pork chops.
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18
Photograph by Con Poulos
