To make the brine, in a large container, combine the water, salt, granulated sugar, thyme, peppercorns and bay leaves, stirring well to dissolve the salt and sugar. Add the pork chops, submerging them in the liquid. Cover and refrigerate for at least 4 hours or up to overnight.

To make the glaze, in a saucepan over low heat, combine the shallots, garlic, coconut oil and coriander seeds. Cook, stirring constantly, until the shallots are translucent and the coriander is fragrant.

Add the peach preserves, pineapple juice, brown sugar, tamari, habanero, lime zest, lime juice and salt and stir well to combine. Bring to a simmer and let the mixture slowly bubble, stirring frequently, until it is reduced to a syrup, 10 to 15 minutes. Be careful not to let the mixture burn on the bottom of the pan.

Remove from the heat and whisk in the butter until thoroughly combined. Set aside.

To make the jicama slaw, in a large bowl, stir together the savoy cabbage, red cabbage, jicama, carrot, bell pepper, green onions, parsley, mayonnaise and vinegar until well combined. Season with salt. (Don't prepare the slaw and salt it more than an hour before you plan to serve it. The salt and dressing will draw moisture out of the vegetables, resulting in a soggy texture and watery dressing.)

To cook the pork chops, preheat the oven to 375°F.

Remove the chops from the brine and pat dry with paper towels. Lightly season the chops on both sides with salt.

Heat a large cast-iron or stainless-steel fry pan over medium-high heat until hot. Put 3 to 4 tablespoons coconut oil in the pan and swirl until melted and the oil just begins to smoke.  

Quickly and carefully add the pork chops one by one, being careful not to overcrowd the pan. (If your pan is not large enough to comfortably accommodate all of the chops, cook them 2 at a time for better browning.) Reduce the heat to medium and cook the chops undisturbed for a few minutes. The goal is to create a rich caramelized crust on both sides, which you will not achieve if you continually move the chops around. Once the chops are nicely browned underneath, flip them and caramelize the other side.

Transfer the chops to a baking sheet and brush the chops generously with the habanero-peach glaze. Roast in the oven until an instant-read thermometer inserted horizontally into the thickest chop registers 140°F (check the internal temperature every 5 minutes). Transfer the chops to a cutting board and let rest for 10 to 15 minutes.

Cut the meat off the bones and arrange on plates with a side of jicama slaw. Garnish with cilantro sprigs and sesame seeds.