For the brine:
1/2 cup kosher salt
1/2 cup sugar
8 cups water
For the glaze:
3/4 cup Apricot preserve
1/4 cup cider vinegar
1 teaspoon garlic powder
1 tablespoon paprika
extra salt to taste
Start by preparing the brine. Combine sugar, salt and water in a saucepan and heat gently, stirring until granules have dissolved. Allow the mixture to cool and return to room temperature. Place pork chops in a bowl or large zip top bag, and add in cooled brine so meat is completely immersed. Cover or seal, and place in fridge for 2-6 hours. Heat a grill for two zone cooking. Instructions for doing this can be found linked in the post above. Prepare the glaze by combining the preserves, vinegar, garlic powder and paprika in a small saucepan. Heat 3-5 minutes over a low flame and stir to combine. If you are using preserves that have larger fruit chunks, you will need to strain your glaze at this stage, then return it to the pan. Remove the chops from brine, and place onto the direct heat/ hot part of the grill. Sprinkle with a little extra salt. Cook 4-6 minutes until color has developed, then flip and cook on the other side. Once your chops have developed a deep brown color with grill marks, move them to the cool size of the grill. Brush with the glaze and continue cooking, turning the chops every 4-6 minutes and applying more glaze until the internal temperature reaches 143f. Remove from grill. Coat with one final application of glaze before serving.