For the pork:
¼ cup packed brown sugar
¼ cup kosher salt
2 tablespoons smoked paprika
1 tablespoon pink peppercorns
4 fresh sage leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
Two 14-ounce bone-in center-cut pork chops (about 1 1/4 inches thick)
Freshly ground pepper
For the gremolata:
1 cup extra-virgin olive oil
1 head garlic, broken into individual cloves, peeled
½ cup finely chopped fresh parsley
Grated zest of 3 lemons
Kosher salt and freshly ground pepper
Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
Mix the parsley, lemon zest, chopped roasted garlic and ½ cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
Carve the meat from the bones and slice against the grain. Serve with the gremolata.