In a medium saucepan, combine sweet tea, salt, onion, garlic, thyme, bay, peppercorns and lemon. Bring mixture to a boil over high heat, stirring until the salt has dissolved. Take mixture off of the heat, cover and let steep for 10 minutes.

Add ice to a large bowl. Pour over hot brine and stir until the ice has melted. Place pork chops into a large freezer bag. Add brine and seal tightly. Let sit for 2 hours at room temperature. Rinse pork chops under cold, running water, pat dry then set aside. Discard brine.

Prepare an outdoor grill. Cooking double-cut pork chops requires both direct and indirect heat. If using a charcoal grill, pile up your coals on one half of the grill. The side with the coals will be used for direct heat cooking, and the cooler side will be used for indirect heat. If using a gas grill, preheat one side of the grill on high, and leave the other side off (no heat). With either method, let the grill grate preheat for 15 minutes. Also, the grate should be cleaned and oiled just before cooking.

Place the pork over direct heat, and sear for 3 – 4 minutes per side. Move the pork over to the indirect heat side, cover, and cook until the internal temperature reaches 135°F (15 – 20 minutes). Let the pork chops rest for 10 minutes before serving.

To make the grilled peaches, place peaches in a medium bowl with maple syrup and olive oil, tossing to combine. Season with a pinch of kosher salt and a few grinds of black pepper. Transfer peaches (and any liquids at the bottom of the bowl) to a sheet of aluminum foil. Scrunch up the sides of the foil around the peaches, but leave the top open. Place the foil on the hot side of the grill, and cook covered until the peaches are tender but not falling apart (8 to 10 minutes).

To serve, plate up the pork chops with the peaches and a simple side (baked potato, mashed potatoes, rice, salad). Be sure to drizzle any leftover juices remaining in the foil over the peaches.