To prepare the brine, mix together cold water, salt, and sugar in a large container or bowl. Submerge pork chops into solution, cover and place into the refrigerator for 2-3 hours. Remove from solution, rinse chops off with cold water and pat dry with paper towels.
Prepare basting sauce while chops are brining: Place all basting ingredients in a small saucepan and simmer over medium-high heat for 1-2 minutes, stirring often. Reduce heat to low and let the sauce simmer for 5 minutes. Remove from heat, cover and keep warm.
Preheat grill for medium-high heat.
Brush chops with a little oil (vegetable oil if you have it on hand), and place it on the grill. Cook for 3 minutes per side. Start basting after this point. Turn and baste every 3-4 minutes. Watch for flare-ups and reduce heat if necessary. Chops are cooked once they reach an internal temperature between 145-150 degrees F., or a 20-22 minute total cook time. If the chops are really thick, it may take longer, so start basting a little later in the grilling process, and adjust your cooking time.
Once cooked through, remove the pork chops from grill and place onto a clean serving platter. Let the meat rest for a few minutes, then serve with your favorite sides.