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1
Make brine: Lightly mash garlic with flat side of a large heavy knife.
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2
In a kettle bring water to a boil with garlic and remaining brine ingredients and simmer 15 minutes.
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3
Cool brine completely.
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4
Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air.
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5
Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days.
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6
Make spice rub: In a small bowl whisk together all spice rub ingredients.
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7
Prepare grill.
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8
Remove pork chops from brine, discarding brine and any spices still adhering to chops, and pat dry.
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9
Season chops with salt and pepper and sprinkle both sides of each chop with about 1/2 tablespoon spice rub, patting it into meat.
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10
Grill chops on an oiled rack set 5 to 6 inches over glowing coals, 10 to 12 minutes on each side, or until a meat thermometer diagonally inserted 2 inches into centers registers 155 degrees.
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11
(Alternatively, arrange chops in 2 lightly oiled shallow baking pans.
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12
Roast chops in upper and lower thirds of a preheated 450 degree oven, switching position of pans halfway through roasting, about 20 minutes, or until a meat thermometer registers 155 degrees.)
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13
Transfer chops to a platter and let stand 5 minutes before serving.
