In large pot, heat water, brown sugar, kosher salt, bay leaf and juniper berries over high heat until sugar and salt are dissolved.

Remove from stove and add ice. Liquid should be cool to touch.

Add pork chops to liquid, cover and refrigerate 4-6 hours, or overnight.

Approximately 10-15 minutes before grilling, heat grill to medium heat, remove chops from brine and pat dry with paper towels. Season with freshly ground black pepper and sea salt.

Grill until desired doneness, or until internal temperature reaches at least 145 F for medium finish. Garnish with scallions. Serve with side dishes of choice.