In a large Dutch oven, combine 8 cups water, sugar, kosher salt, and bay leaves; bring to a boil over high heat. Remove from heat, and add ice until mixture reaches 1½ gallons. Place pork chops in brine, cover, and refrigerate 24 to 48 hours.
Preheat grill to medium-high heat (350° to 400°).
Pat pork chops dry with paper towels, and season liberally with salt and pepper; grill until a meat thermometer inserted into the thickest section reads 145°, about 10 minutes per side. Remove pork chops from grill, and let rest 5 minutes.
Place a generous scoop of Dirty Rice on each plate. Add a warm pork chop, and top with Cane Syrup Gastrique. Garnish with green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/double-cut-pork-chop-dirty-rice-cane-syrup-gastrique/