PREPARATION:

• Place the pepper flakes in a small bowl and pour boiling water over them, letting them sit and re-hydrate. Combine the pepper flake with all the remaining brine ingredients. Blend using an immersion/stick blender, or blend in a regular blender.
• Place the chops in an extra- large re-seal able plastic bag (I used a 2 gallon size). Add brine to bag and squeeze out any excess air. and zip closed. Roll the bag to evenly coat all of the meat in the brine. Place bag in the refrigerator 3 or 4 hours. I flipped the bag over a couple of times when I thought about it.
• Combine all of the seasoning ingredients (EXCEPT the oil) in a jar with a lid and shake to combine. Set seasoning aside until ready to grill.
• Combine ingredients for glaze in a jar with a lid, set aside.
• TO GRILL
• Preheat one grate of a well- oiled charcoal or gas grill to high and another to low.
• Remove the chops from the brine, letting any excess brine remain in the bag.
• Sprinkle the seasoning blend evenly on all sides of the chops. Coat your hands with oil and rub the seasoning over all sides of the chops.
• It is preferable that the chops be moved to a clean area of the grate when flipped during the initial charring. Depending on the grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to. Place the chops on the high grate, and keeping the lid open, do not move the chops until they are well marked and lightly charred, about 3 minutes. Flip, still over high, with the lid open, and repeat on the second side, grilling for about 3 minutes. Move the chops to the low grate, and close the lid. Open the lid every few minutes, flipping, jockeying, and stacking throughout the remaining cooking time. Cook about 8 minutes for medium, about 10 minutes for medium-well, and about 12 minutes for well-done. The chops will continue to cook as they are glazed. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush with the glaze on the first side, flip, and brush on the second side. Remove the chops from the heat and let rest for about 5 minutes.
• FINISH
• Sprinkle with fresh chives and serve.