Looking for a brine for boneless pork chops.

Here is my family favorite for grilling pork chops: https://www.bonappetit.com/recipe/pan-roasted-brined-pork-chop
I realize that the recipe says pan-roasted, but it also is wonderful for grilling with the fattest chops you can find. I also half the amounts given and find that it is plenty for 2 large 1"+ pork chops. I place the chops in a gallon-size zippered plastic bag and pour the brine in over the chops and place the bag in a bowl (in case of leakage) in the fridge for 4-24 hours. I use brown sugar rather than white to add flavor and whole allspice instead of juniper berries as that is what I have on hand. You can also swap out any of the aromatics: Can use any of the following aromatics: juniper berries, allspice, whole cloves, fresh rosemary, fresh sage, fresh thyme, smashed cloves of garlic, bay leaves, etc. I have also found that the brine can be kept refrigerated for a couple days or frozen for a couple months after the first use, and used a second time before discarding. Grill low and slow to 140 degrees F, then move to hot side and sear the outsides. Let rest 5-10 minutes off the grill. Pork should be a bit pink to be nice and juicy. Never needed to add a BBQ sauce, flavorful all by itself!