Place all ingredients except the cold water in a pot on medium heat. Heat until the sugar and salt have dissolved.

Remove from heat and add cold water. Allow the mixture to cool completely. Place chops in a dish with a tight fitting lid or zip top bag along with the brine. Refrigerate for 48 hours, 24 minimum.

Drain liquid off, dry the meat with paper towels, and cook as desired. Grilling is highly recommended.