COOK IT.
Combine brine ingredients in a large flat dish. Place pork chops in brine and set aside for 2–3 hours. Remove chops from brine and pat dry. Preheat barbecue on MEDIUM–HIGH and brush the cooking grids with oil. Place the chops on the grids and reduce heat to MEDIUM. Cook for 5 minutes per side, remove from grill and serve with Grilled Pineapple and Corn Salad.
Grilled Pineapple and Corn Salad: Preheat the barbecue on MEDIUM–HIGH. Remove husks and silk from corn and slice pineapple into 3/4 inch rounds. Brush lightly with oil and place directly on grids. Reduce temperature to MEDIUM. Turn after 10 minutes and grill for 10 more minutes. Once chops have reached an internal temperature of at least 150°F (66°C), remove and set aside to rest. Meanwhile, prepare vinaigrette by combining olive oil, lime juice, honey, Tabasco and salt and pepper in a glass bottle and shake vigourously. When cooled, remove niblets from the corn with a sharp knife and dice pineapple. Combine in a large bowl with red pepper, red onion and cilantro. Toss with vinaigrette and serve with beer–brined pork chops.