Combine all brine ingredients, except chops, in a large saucepot and bring to a boil. Let cool. This can be done well in advanced and refridgerated.
Add chops and refridgerate for at least 2 hours, preferrably overnight.
Make BBQ sauce. Start by sweating the onion, celery, & bell pepper over medium-low heat with a lage pinch of salt. When onions are translucent, about 8 minutes, add garlic. Sweat 5 more minutes, being careful not to brown the garlic.
Deglaze with vinegar.
Add tomatoes, molasses, sugar, orange juice & zest, and paprika.
Simmer for 30 minutes, add bourbon. Simmer 5 minutes longer.
Allow to cool until safe to blend in a blender or food processor.
Season to taste with salt & pepper.
Remove chops from brine and pat dry. Do not add additional salt.
Preheat grill to medium-high. Grill (closed) to desired doneness, about 8 minutes per side for medium.