2 to 4 thick-cut pork chops, preferably bone-in, about 10 ounces each
Olive oil
5 cups water
6 Tbsp sugar
3 Tbsp Kosher salt
3 bay leaves, crumbled
1/2 teaspoon coriander seeds, lightly crushed
1 sprig thyme
4 strips of lemon peel
2 Tbsp minced fresh parsley leaves
1 Tbsp grated fresh lemon zest
2 teaspoons minced garlic