Remove the pork from the brine and pat dry (without rinsing).
Preheat your gas grill on high.
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Season the chops with pepper and fresh herbs (not salt — remember, the brining solution) and brush with the oil. Sear the chops directly over the hot grill for about 1 1/2 minutes on each side. Turn the grill to medium-low. Cook to desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. Remove from heat when the chops reach an internal temperature of 140° to 145°F. This is medium rare and will give you a pink, moist chop.
Mix all of the brine ingredients together in a large nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt and sugar have dissolved. Let the brine cool, then put it in the refrigerator to chill. Once it is cold, add the pork chops and submerge them with a weighted plate if necessary. Cover and refrigerate overnight.