Put all brine ingredients into a small pot on the stove and heat it until the salt dissolves.
Then add it to a large ziplock and add some ice to cool it down.
Add the pork chops, zip it up and let it set in the fridge as long as possible, 2 hours or 6-8 hours.
About 1 hour before you're ready to grill take the chops out of the brine, give a quick rinse and pat them dry. Now it's time to make the maple Dijon marinade.
Combine all marinade ingredients toss the pork chops in the marinade to coat and put them in the fridge for about 45 minutes to 1 hour.
Heat up the grill and toss the pork chops on.
About 5-6 minutes on each side for a medium high heat. You want them cooked through.
Remove the chops from the grill and put them on a plate covered in tinfoil to rest for 10 minutes.