In a medium bowl, combine the salt and brown sugar. Add the boiling water and stir to dissolve. Add the ice cubes and stir to cool. Add the pork chops, cover and refrigerate for at least 30 minutes or up to an hour.
Meanwhile, make the glaze. In a small saucepan over low, stir the chili powder and cumin until lightly toasted and fragrant, about 2 minutes. Transfer to a small bowl. Add the peach preserves, lime juice and jalapeos (wear gloves). Stir well, then set aside.
Heat a gas grill to medium or prepare a charcoal fire. Oil the grill grates.
Remove the pork chops from the brine, rinse well and blot dry with paper towels. Season both sides of the pork with ground black pepper.
Grill the pork chops, turning once, until an instant thermometer inserted at the center registers 145 degrees, 2 to 4 minutes per side. Brush both sides of the chops with the reserved glaze and grill, turning once, for 90 seconds more. Serve with additional peach-jalapeo glaze on the side.
Per serving: 294 cal.; 26 g pro.; 32 g carb.; 8 g fat (3 sat., 4 monounsat., 1 polyunsat.); 73 mg chol.; 560 mg sod.; 0 g fiber; 17 g sugar; 23 percent calories from fat.
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