For the brine: Add salt, brown sugar, garlic, thyme, bay leaf, tea bags and 2 quarts water to a large saucepot. Bring to a boil, then remove from heat and let cool completely.
For the pork: Add pork chop to the brine. Let sit at room temperature for 1 hour or refrigerated for up to 1 day. Pat pork chop completely dry and bring to room temperature.
Preheat oven to 400 degrees F.
Heat a large cast-iron pan over high heat. Add butter and thyme. Sear pork chop until golden brown, basting with butter, about 7 minutes. Flip over and sear other side, continuing to baste, an additional 5 minutes.
Transfer pan to oven and cook until internal temperature reaches 140 degrees F.
Remove pork from pan. Allow to rest for at least 5 minutes. Garnish with lemon juice, a drizzle of good olive oil and freshly ground black pepper.
For the polenta: Add corn, chicken stock and polenta to a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until polenta is no longer mealy, about 10 minutes. Remove from heat and add butter and Parmesan. Stir to combine.
For the rosemary peaches: Add olive oil to a medium saucepan over medium heat. Add peaches, chicken stock, rosemary, lemon juice and a good pinch of salt. Saute until softened and liquid has reduced by half, about 15 minutes. Remove from heat and stir in butter.
For the speck: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread speck out on the parchment and bake until crispy, about 10 minutes. Allow to cool slightly.
Plate pork on top of polenta and spoon some of the peaches on top. Garnish with crispy speck in large shards and micro herbs, if using.