Prepare the brine. Combine the water, kosher salt, brown sugar, garlic cloves, orange slices, cinnamon sticks, whole cloves, peppercorns, and bay leaves in a saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and allow the brine to simmer gently, uncovered, for about 10 minutes. Stir occasionally to ensure the salt and sugar dissolve fully.

Cool the brine. Remove the saucepan from the heat. Cool it by placing the saucepan in an ice bath or cover the saucepan and place it in the refrigerator until it reaches room temperature, which may take about an hour.

Brine the pork chops. Once the brine has cooled completely, immerse pork chops in the brine solution, ensuring the meat is fully submerged.Cover the saucepan with a lid or wrap it tightly with plastic wrap, then place it in the refrigerator. Allow the pork to brine for at least 2 hours and up to 12 hours. About 3 to 4 hours is ideal.

Prepare for grilling. Light your coals or preheat your grill to medium-high heat (around 400°F). If using gas, place one set of burners on high and another on medium-low.If using a charcoal grill, bank hot coals on one side of the grill, so you have two zones; one for direct and one for indirect cooking. Ensure the grill grates are clean to prevent sticking. Remove the pork chops from the brine and pat each chop dry. Drizzle the pork chops with extra virgin olive oil on both sides.

Grill the pork chops. Place the pork chops on the grill. On a gas grill, close the lid and let them cook for about 5 to 6 minutes on one side. Open the grill, flip the chops, and continue grilling for another 5 to 6 minutes on the other side. On a charcoal grill, place the pork chops directly above the coals and sear on both sides. Then, move them to the indirect heat side of the grill (not directly over the hot coals) and cover. The indirect heat will cook the chops without burning them. Grill until the chops reach an internal temperature of 145°F on an instant-read thermometer, 10 to 12 minutes total.

Rest the chops. Once cooked, remove the pork chops from the grill and set aside. Let them rest, uncovered, for 5 minutes.

Prepare the Ladorigano Sauce. While the pork chops are resting combine the lemon juice, extra virgin olive oil, a pinch of salt, and dried oregano in a small bowl. Whisk the mixture until it's well blended and emulsified.

Dress and serve. Drizzle the Ladorigano over the rested pork chops just before serving.