Pour the water, salt, sugar and one sprig of rosemary into a small pot and heat over high heat on the stove. Save the other sprig of rosemary until later.
Bring the solution to a simmer, stirring occasionally.
Turn off the heat and remove the pot from the burner as soon as bubbles appear, we just need the water nice and hot, not boiling.
Allow the brining solution to cool to room temperature in the pot. This is important, we don’t want to pour hot liquid over the pork chops or it will cook the meat!
Place the pork chops in a glass dish and then pour the cooled brine over the meat.
Place the dish in the refrigerator and allow to brine for an hour to an hour and a half.
Remove the pork chops from the brine, rinse with cold water and then pat dry with paper towels.
Mince the remaining sprig of rosemary and rub the pork chops with rosemary and fresh ground black pepper.
Heat the grill to high heat, clean and lubricate the grates.
Place the brined pork chops over the hottest part of the grill and cook for about 5 minutes.
Flip the pork chops over to the other side and grill for an additional 5 minutes or until cooked through.
Allow the pork chops to rest for 5 minutes before serving.