Make brine: Combine ingredients in a large non-reactive pan. Stir until salt and molasses
are dissolved. Add chops to brine
and refrigerate for 4 to 6 hours.
Preheat a grill to medium.
Remove chops from brine and pat dry. Place chops on grill
and cook on each side for 10 to 15 minutes, depending on thickness; the internal temperature of the pork chops
should measure 145 degrees F when measured with an instant-read thermometer. Serve immediately.