Brine pork chops in water, sugar, and salt mixture for 20 minutes. In the meantime, make the compote and aromatic rub. ((Do not brine longer than 60 minutes).
Heat Grill to high (400 degrees).
Rub with olive oil and sprinkle on dry rub.
Spray grill with a grill spray or wipe some oil on grates.
Place chops on grill. Turn after 5 minutes. Grill 3 more minutes. Let sit for 3 minutes.
Pork should be cooked no more than 145 degrees to maintain tenderness. Pork continues to cook, and it's suggested to test with a meat thermometer at 135, and allowing to rest.
Serve with blueberry peach compote below.