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1.
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Mix all of the brine ingredients together in a nonreactive pot and bring to a boil.
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Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved.
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Let the brine cool, then put it in a large nonreactive container and add the pork chops.
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Cover and refrigerate for no more than 12 hours.
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2.
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Remove the pork from the brine and pat dry (without rinsing).
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3.
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Prepare a grill with hot and medium cooking areas.
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A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
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4.
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Season the chops with pepper (not salt remember, the brining solution is salty) and brush with the oil.
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Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side.
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Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness.
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Use an instant-read digital thermometer to check the internal temperature of the chops.
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A reading of 145 to 150F will give you a pink, moist chop, 160F is well-done.
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Serve immediately, accompanied by the chutney, if using.
