For something different for summertime, this recipe is a guide to brining pork chops in advance of grilling. This step is optional but produces great results. The piquant sauce, Italian salsa verde, is a puree of parsley and caper. It's another uncooked green sauce that's great with all types of grilled meats and vegetables.
To make the brine, dissolve the salt and sugar in 1 cup hot water in a 2-quart, or larger, container. Add the pickling spices, bay leaves and the whiskey, if using, and let steep for about 10 minutes. Add ice cubes and enough water to make 1 quart cold brine (40 degrees F or below).
Submerge the pork into the brine for about 1 hour at room temperature. Or, you can brine the pork chops for up to 4 hours in the refrigerator. Rinse them and pat them dry before grilling.
While the pork is brining, pulse the parsley, garlic, capers, anchovies (if using) and lemon juice in the a food processor. Scrape down the bowl and replace the top.
With the machine running, add the olive oil in a steady stream to make a thick puree. Taste for seasoning, adding a pinch of salt and pepper to suit your taste. Transfer to a serving bowl.
Prepare a charcoal or gas grill for high heat (425° to 475°F), scrape the grate clean, and oil it lightly.
Grill the pork chops over the hottest area of the grill for 4 1/2 to 5 minutes per side or until an instant-read thermometer registers 140 degrees F). Transfer them to a cutting board to finish cooking and rest for about 10 minutes.
These pork chops can feed from 4 (1 chop per person on each plate) to 8 people (boned and sliced and serve on a platter). Either way, spoon a dollop of the salsa verde onto the meat and pass the bowl around the table.