In a bowl combine the Buttermilk, Brown Sugar, 2 Tb of the Olive Oil, 3 Tb Salt, Garlic Cloves, Bay leaves, Hot Sauce, Black Pepper Corns, The peeled zest of half a lemon and the juice of half a lemon
Using either a fork or a knife punch some holes into the pork loins then submerge them in the brine. Cover and allow to marinate at least 4 hours or over night.
Heat a grill pan on medium-high and oil the grates on your grill pan.
Heat a skillet on medium-high
Place the pork loins onto the grill pan and cover for about 7 minutes
Flip the loins over and allow to cook for another 7 minutes uncovered
While the pork is cooking place 1 Tb of Olive Oil and 1 tsp of Salt in the skillet.
Add the corn to the skillet and stir occasionally to allow the corn to brown
While the corn is cooking combine in a bowl the juice of the other half of the lemon, 1 Tb of Olive Oil and the Parsley and Chives.
Toss the cooked corn in the bowl with the lemon and herb sauce
Serve the pork loin topped with the pan-fried corn.