Brining:

In a non-reactive bowl, add the salt. Heat one cup of water to very warm, pour over the salt in the bowl and stir to dissolve. Add the remainder of the cool to room temperature liquid, garlic, cloves, peppercorns, and bourbon.

Place pork chops in a large (gallon) Ziploc bag and place the Ziploc bag in another container (to hold it upright and to control any possible leakage when it is refrigerated.) Add pork chops.

Once the salt mixture is cool, pour over the pork in the Ziploc. Squeeze to remove as much air as possible. Refrigerate for at least 15 to 20 minutes, 2 to 4 hours if possible, and up to 12 hours for thinner pork chops and up to 24 hours if thick. Drain and pat pork dry before using. Keep in mind, the longer the better when brining.

Preheat one side of grill to medium-high heat (to sear chops) and the other to medium. Lightly oil the grates.

In a microwave-safe cup or bowl, add the marinade ingredients, ketchup, jam, olive oil, bourbon, and hot sauce. Microwave 30 seconds at a time, stirring after each increment of time to melt jam. Place about 1/4 cup in a small bowl and reserve for finishing.

Grilling:

Heat one side of grill to medium-high and the other to medium.

Quickly sear the pork chops:

• For chops 1/2″ thick or less, sear one side only, on the hot side of the grill, brush the top with thin layer of glaze, then turn over and move to the cooler side of the grill.
• For chops that are thicker, sear both sides. Brush top with a thin layer of glaze while the first side sears, then turn over to sear the second side.

As chops are moved to the cooler side of grill, continue to cook to desired doneness. As the glaze begins to dry and caramelize, brush the top with a thin layer of glaze and turn. Repeat until the temperature is reached.

When the chops are moved to the cooler side, turn the hot side down to a medium heat. Lightly brush cut side of onions (toothpicks can be driven through the sides of the onions to hold the segments in place) and peaches with oil. Place on the former hot side of the grill. They’ll get the initial sear but then cook more slowly. Move peaches, turning to get grill marks. Turn onion over when the down side is marked. Remove peaches when they are well marked and remove the onion when softened.

To serve, remove chops from the grill, place the best-looking side up, and brush with reserved glaze. Rest for 3 to 5 minutes. Serve with a slice of onion and a peach half cut into segments.