Warm the water in a small saucepan over low heat and add the salt, coconut sugar, thyme and garlic.

Stir until the sugar and salt are fully dissolved, then cool the brine with a few ice cubes.

Place the pork chops in a small baking dish and pour the brine over until the chops are submerged. Nestle in the thyme and garlic.

Cover and refrigerate for at least eight hours.

Combine the peaches, onion, garlic, ginger, apple cider vinegar, water, coconut sugar, date syrup and coconut aminos in a small saucepan.

Bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally, until the fruit and onions are soft and the mixture has thickened.

Blend until smooth and continue simmering, if necessary, until the sauce heavily coats the back of a spoon. Season with salt to taste.

Remove the pork chops from the brine, pat dry and season lightly with salt.

Roast on a rack in a 275° oven until the internal temperature reaches 140° for medium or 145° for medium-well, about 25-30 minutes.

Remove from the oven and glaze the chops generously with the peach BBQ sauce.

Heat olive oil or avocado oil in a cast-iron pan over high heat and sear the pork chops for 1 to 2 minutes per side, until caramelized.

Remove to a platter and rest the chops for up to 10 minutes before slicing and serving with extra sauce on the side.