Marinate the pork chops in salted water. In a large bowl, stir together 4 cups of warm water, brown sugar, and salt until completely dissolved. Add the peppercorns, coriander seeds, thyme, garlic, and lemon slices. Add the pork chops to the bowl, making sure they are completely submerged in the liquid. Let stand for 1 hour.
Set up your grill. Preheat a charcoal or gas grill to medium-high heat and set up two zones: a hot side and a cool (not-so-hot) side for direct and indirect cooking. The temperature should be kept around 400°F.
Grill the pork chops. Remove pork chops from brine. Place on a paper towel-lined tray or plate to dry completely. Season with salt and pepper and place on the hot side of the grill. Cook for 2 to 3 minutes on each side to get nice looking grill marks. Transfer the chops to the cold side of the grill and continue cooking, rotating every minute, until the internal temperature reaches 135°F, about 3 to 4 minutes per side.
Make herb butter. Place a small grill-safe pan on the hot side of the grill. Add butter to the pan until melted. Remove pan from grill and add chives, parsley, and lemon juice. Season with salt and pepper and set aside.
serve: Once the chops are fully cooked, remove from the grill and top with herb butter. Let rest for about 5 minutes before serving.
