Pour cold water into a bowl or container, add the salt ( 75g per liter) and sugar (120g per liter) and whisk until dissolved. Put the me.at into the brine and chill for 1 hour.
Put the apple juice and vinegar into a pan, bring to a boil and reduce to a third. Allow to cool down and add the maple syrup and Whisky.
Oil the cast iron grid and sear the pork chops for 90 seconds on each side. Turn for 90° after 45 seconds for a nice branding. Move the pork chops to an indirect zone of the grill, brush them with the glaze, close the lid and cook for 6-8 minutes. Brush the other side as well and cook for another 6-8 minutes until an internal core temperature of 56°C / 132,8°F is reached.
Season the pork chops with pepper and enjoy.