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1
Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2 cups water in a large saucepan.
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2
Bring to a boil, whisking occasionally, then remove from the heat.
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3
Transfer the brine to a large bowl and add 6 cups cold water; let cool completely.
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4
Submerge the pork chops in the brine, cover and refrigerate overnight.
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5
Preheat a grill to medium.
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6
Make the roasted garlic butter: Cut off the top 1/4 inch of the garlic head and set it on a piece of foil.
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7
Drizzle with olive oil, then wrap in the foil and transfer to the grill.
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8
Cook until the garlic is softened, about 30 minutes; let cool.
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9
Meanwhile, remove the pork from the brine and pat dry with paper towels; set aside.
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10
Squeeze the roasted garlic cloves from the skins into a food processor.
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11
Add the butter, rosemary, lemon juice and a pinch of salt and pulse until smooth.
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12
Transfer to a bowl and set aside.
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13
Prepare the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons fennel seeds in a spice grinder or finely chop.
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14
Season the pork with the ground spices and salt and pepper.
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15
Lightly brush the grill grates with olive oil; transfer the pork to the grill.
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16
Cover and cook until marked, 15 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern.
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17
Flip and repeat, cooking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F.
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18
Remove the pork chops from the grill and spread the roasted garlic butter on top.
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19
Let rest at least 10 minutes.
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20
Photograph by Con Poulos
