For the brine: add everything but the ice water to a medium saucepan and bring to a simmer. Stir until the salt and sugar have dissolved; then remove from the heat and let steep for 5 minutes. Stir in the ice water. Place chops in a single layer in a shallow baking pan that they just fit in. Pour the brine over the chops, cover and refrigerate for 3 to 4 hours. Flip the chops over a couple times during this period. Remove the chops from the refrigerator about 45 minutes before you are ready to cook. Take them out of the brine and rinse them under cold water and pat dry. Allow them to come up to room temperature.
For the glaze: combine all of the ingredients in a small saucepan and bring to a boil stirring occasionally. Reduce the heat and simmer until the mixture is thick and syrupy. Set aside until ready to cook.
Preheat grill to high. Brush and oil the grates before cooking. Season the chops with salt and pepper and place them on the grill at a 45 degree angle to the grates and cook for 2 to 3 minutes. Lift with tongs (NOT A FORK) and rotate 90 degrees and cook for another 2 to 3 minutes - this is for nice cross-hatch grill marks, if you don't care, then just let them cook for 5 minutes. Flip and repeat on the other side. Your cooking time is about 4 to 6 minutes per side depending on your grill and how long they sat at room temperature. Once you have flipped them, start hitting them with the glaze. When the second side is done cooking go ahead and flip and glaze the other side. I actually do this a couple time so that there is a nice amount of glaze, but also because you get that crusty burnt caramelization going as well... YUM! If you are like me and enjoy a little pink in your pork, then cook them to 145°F, otherwise remove them when the internal temperature is 160°F.
Transfer to a platter and let rest 5 minutes before serving.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/come-on-and-gimme-some-sugar-brown-sugar-pork-chops/