 Cook until reduced by about half, 20 to 25 minutes. Reserve a quarter cup of the sauce for basting the chops. Keep the remaining sauce warm in the saucepan until ready to serve. Preheat your grill to medium. Remove the pork chops from the brine and discard the brine. Rinse well and dry thoroughly with paper towels. Season the chops with one quarter teaspoon pepper and brush both sides with some of the reserved sauce.