1. Use the bottom of a saucepan to crush the coriander and anise seeds, and then scoop them into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 2 cups water along with the ginger, 1/3 cup salt, sugar and garlic. Bring to a boil, remove from the heat and add 1 cup cold water. Cool the brine to room temperature. Add the pork chops, cover and refrigerate 6 to 8 hours.
2. Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.
3. Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices. Discard the cobs or save for making a broth.
4. Melt the butter in a medium skillet over medium heat. (This can be done on the grill or on a stovetop). Add the scallion whites, season with 1/4 teaspoon salt and cook until slightly wilted, about 1 minute. Add the corn and cook just until it loses it rawness - this can be 1 minute with very fresh corn or up to 5 with starchy ears. Add water if the pan gets dry. Add the tomatoes and cook until warmed through and a little juicy, about 3 minutes. Add the scallion greens and season with salt and pepper. Set on the cooler side of the grill or aside.
5. Remove the chops from the brine and pat very dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 5 minutes per side. Move the chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 8 minutes more. (An instant-read thermometer inserted crosswise into the chops should register 140 to 145 degrees F.) Remove from grill and let rest 5 minutes before serving.
6. Reheat the corn and season with salt and pepper. Add the basil leaves and wilt slightly. Divide the chops among 4 plates and serve topped with the corn and tomatoes.