Family Style Food

1 Put the pork chops in a gallon-size freezer bag and place the bag in a large bowl.
2 In another large bowl whisk the salt and sugar with 6 cups water until dissolved. Add the garlic, bay leaves, rosemary sprigs, chili and lemon zest. Pour the brine over the pork. Seal bag and refrigerate for at least 1 hour and up to 4 hours.
3 Prepare a medium-hot fire in a grill.
4 Remove chops from brine and pat dry. Place chops on the grill and cook 4 minutes per side. They should be nicely browned and register between 135-140 degrees on a meat thermometer.
5 Loosely cover the chops with foil and let rest 5 minutes. Season with black pepper to taste and sprinkle with chopped rosemary. Serve with Salsa Verde.
To make Salsa Verde:
1 Pulse parsley and cilantro in a food processor until chopped. Add garlic, capers, olive oil and ½ teaspoon salt and pulse until combined. Taste and season with additional salt if desired.