1. For the marinade, mix all the ingredients together in a large bowl. Coat the pork chops in the mixture and cover with cling film. Leave to marinate in the fridge for 24 (or up to 48) hours.
2. To make the salad, cook the pearled spelt according to pack instructions. Drain and set aside to cool, then toss with the remaining ingredients and season. Set aside until ready to serve.
3. Prepare the barbecue for direct cooking (or set a griddle pan over a high heat). Lift the pork chops out of the marinade, wiping off and discarding the excess, and put directly onto the grill (or griddle pan). Cook for about 5 minutes on each side, or until cooked to your liking. Season the chops and allow to rest for 2-4 minutes before putting them back on the heat to warm through quickly (this allows you to rest the pork and still serve it hot off the grill). Serve with the spelt salad and top with a few parsley leaves.