For the brined pork:
1½ quarts hot water
3 tablespoons kosher salt
2 tablespoons chopped fresh thyme
2 tablespoons brown sugar
2 teaspoons coarsely ground black pepper
4 garlic cloves, crushed
2 bay leaves
Half a large lemon, sliced
4 (1½-inch thick) pork chops, boneless or bone-in
1 tablespoon olive oil
For the salsa:
1½ cups fresh blueberries
Zest and juice of 1 lime
1 large peach, peeled and finely diced
1 small shallot, finely chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh chives
2 tablespoons hot pepper jelly
1 tablespoon olive oil
Combine the ingredients for the brine in a large pot. Stir until sugar and salt are dissolved. Let cool for about an hour. Place the pork chops in a large zip-top bag and place into a bowl or baking dish. Pour the brine over the chops, and refrigerate for 8 hours.
Remove pork chops from brine and discard brine. Let pork stand at room temperature 30 minutes.
Heat grill to 350-400º or prepare a charcoal grill for direct and indirect cooking. Rub the pork with the olive oil and season each side generously with salt and pepper.
Place pork over direct heat and cook, covered with grill lid, about 4 minutes on each side. Transfer pork to indirect heat, and continue grilling, covered with grill lid, another 8-10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150°. Remove pork and allow to sit undisturbed for 5 minutes.
While the pork is resting, prepare the salsa. Coarsely chop half the blueberries. Place all the blueberries in a small bowl and stir together with the remaining ingredients. Add salt and pepper to taste. (The salsa can be made and chilled up to 24 hours in advance.)
Arrange the pork chops on a serving platter and spoon the salsa over the top. Serve immediately.