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1
For the pork chops: Use the bottom of a saucepan to crush the pickling spice, then scoop into the saucepan.
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2
Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently.
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3
Add 1 cup of the water along with the ginger, salt, sugar, and garlic.
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4
Bring to a boil, remove from heat, and add the remaining 1 cup cold water.
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5
Cool brine to room temperature, then add the pork chops, cover, and refrigerate 4 to 12 hours.
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6
Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.
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7
Meanwhile, make the gremolata: Smash the garlic cloves, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste.
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8
Put the garlic in a small bowl and stir in the parsley, olive oil, lemon zest and juice, and red pepper.
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9
Season with black pepper to taste.
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10
Remove the chops from the brine and pat dry.
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11
Rub the grill grate lightly with oil.
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12
Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 4 minutes per side.
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13
Move chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 5 to 7 minutes more.
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14
(An instant-read thermometer inserted crosswise into the chops should register about 140 degrees F.) Remove from grill and let rest 5 minutes before serving.
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15
Divide chops among 4 plates and serve topped with the gremolata.
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16
Recipe text corrected on 6/9/10.
