Ingredients for 8 servings
8 thick-cut pork chops
3 1/4 tsp. salt
1 tsp. sugar
3 tbsp. olive oil
1 1/2 tbsp. minced fresh thyme
3 clove garlic
1 clove garlic
1 3/4 tsp. freshly ground pepper
1 bunch scallions
1/2 jalapeño
3/4 c. chopped fresh parsley
1/2 c. Torn fresh basil leaves
1 c. sour cream
2 tbsp. whole milk
Rub pork chops with 2 teaspoons salt and sugar. Transfer to a platter and refrigerate for at least 1 hour. Remove the pork chops from the fridge and blot with a paper towel to remove excess seasonings. In a small bowl, mix together 2 tablespoons oil, thyme, grated garlic, and 1 1/2 teaspoons pepper. Rub pork chops with mixture and set aside.
Preheat grill to medium-high and rub scallions with remaining oil. Grill scallions and jalapeño until completely wilted and slightly charred. Let jalapeño cool then remove the seeds. In a mixer, add scallions, jalapeño, parsley, basil, and remaining garlic until finely chopped. Add sour cream, 1/4 teaspoon salt, and remaining pepper, and process until smooth. Add milk to thin sauce to preference. Set aside.

Sprinkle chops lightly with remaining salt and grill over medium-high heat until seared on the underside, about 6 minutes. Flip and grill until an instant-read thermometer reaches 145 degrees F when inserted into the thickest part of a chop, about 6 minutes. Transfer pork chops to a warmed platter and allow to rest for about 3 minutes.Cut pork off the bone; then slice meat crosswise, against the grain, as you would a T-bone steak. Serve with reserved scallion-herb sauce.