To make the brine, in a large, deep pot, bring 4 cups of the water to a simmer and add the salt, bay leaves, coriander seeds, fennel seeds, black pepper, thyme, and sugar. Whisk and simmer for about 1 minute, or until the salt has dissolved. Add the oranges, onion, garlic, and remaining 3 quarts water. Remove from the heat and cool the brine.

Add the pork chops to the brine and place a plate on top of the chops to keep them submerged. Place the pot in the refrigerator for 6 to 8 hours. While the chops are brining, make the Apple-Walnut Slaw (recipe below).

Remove the chops from the brine, scrape off any of the spices, and pat dry. Discard the brine and place the chops on a plate. Cover them with plastic wrap and refrigerate until you are ready to grill.

To make the rub, mix all of the ingredients together in a small bowl. Prepare your gas or charcoal grill to medium-high heat, and coat the brined chops in the rub.

Grill the pork chops on each side for 3 to 4 minutes, or until the internal temperature registers 170ºF. Make sure the chops aren’t too close to the coals, as the brown sugar can cause a flame to flare.

Transfer the pork chops to a plate and allow them to rest for at least 5 minutes.

Serve the pork chops with the Apple-Walnut Slaw below.

Toss the apples with the fresh lemon juice so the apples don’t turn brown. Mix all of the remaining ingredients together with the apples in a large mixing bowl, adjusting the seasonings to taste.

Cover and keep refrigerated until ready to serve.