Place pork and brine in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 8 hours.
Remove pork chops from brine; discard brine. Let pork stand at room temperature 30 minutes. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Brush pork with 1 Tbsp. oil, and sprinkle with desired amount of salt and pepper.
Place pork over lit side, and grill, covered with grill lid, 4 minutes on each side. Transfer pork to unlit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150°. Let stand 5 minutes. Arrange pork on a serving platter, and top with Blueberry-Peach Salsa.
This was delicious. I'm not a big grill girl so I did this in the oven with a few changes. My oven method is to place an oven safe skillet in a 400 degree oven. Once it's hot bring it onto the stove on med-high heat. Sear the first side of the pork chop for 3 minutes, flip and then finish it off in the oven for 6-10 minutes depending on the thickness of your chop. I still used the same brine and seasoning. I also warmed up my salsa to allow the blueberry and peach flavors to mix. Instead of basil I used herbs de provence.
These pork chops were the bomb! My husband grilled this in his Kamado Kooker. The pork chops were juicy and full of flavor. The salsa complemented the dish well. My teens turned up their nose at the salsa at first, but then agreed that it went really well with the pork chops.