In a large mixing bowl or Ziploc bag, combine the 2 cups water warm, 2 tbsp kosher salt, and 1 tbsp granulated sugar. Stir until fully dissolved. Add the 1 cup ice cubes to cool the brine down completely — you never want to add 4 bone-in pork chops about 1-inch thick to warm brine.

Submerge the 4 bone-in pork chops about 1-inch thick in the brine, seal or cover, and refrigerate for 30 to 60 minutes. Do not brine longer than 2 hours or the texture can become mushy.

While the chops brine, whisk together the 3 tbsp olive oil, 4 cloves garlic minced, 1 tbsp fresh rosemary finely chopped, 1 tbsp fresh thyme leaves, 1 tsp smoked paprika, ½ tsp black pepper freshly ground, 1 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce in a small mixing bowl until well combined. Set aside.

Remove the 4 bone-in pork chops about 1-inch thick from the brine and pat them completely dry with paper towels — this is essential for a good sear. Discard the brine.

Coat the 4 bone-in pork chops about 1-inch thick all over with the marinade. Let them rest at room temperature for 15 minutes while you preheat the grill.

Preheat your grill to high heat, aiming for 450–500°F. Clean and oil the grates well to prevent sticking.

Place the 4 bone-in pork chops about 1-inch thick on the hot grill. Cook undisturbed for 5–6 minutes until deep grill marks form and the chops release easily from the grates.

Flip the chops and grill for another 4–6 minutes, or until an meat thermometer inserted into the thickest part (away from the bone) reads 145°F. Avoid pressing down on the chops — that squeezes out the juices.

Transfer the 4 bone-in pork chops about 1-inch thick to a clean plate and tent loosely with aluminum foil. Let them rest for 5 minutes — this allows the juices to redistribute and keeps every bite moist.

Plate the 4 bone-in pork chops about 1-inch thick and garnish with fresh chopped fresh parsley chopped and 1 lemon cut into wedges wedges for a bright finish. Serve immediately.