Put 4 oz Cattleman's Grill Butcher House Brine into a large brining bag. Pour 1 quart cold water into the bag and place the pork chops in. Let the pork chops soak in the brine for 2 - 4 hours before cooking.
Mix Big Rick's Jalapeño Honey Mustard and tequila.
Preheat your grill with GrillGrate inserts to 425°F. Space the pork chops evenly, and after about 3 minutes, turn them 45 degrees for great crosshatch marks (if desired)! Flip the chops, take a basting brush and slather the tequila mustard sauce on the chop. Turn 45 degrees again for crosshatch marks.
Cook the pork chops to 135°F internal (use the Maverick PT-75 thermometer for fast and accurate temperature readings), let them rest about 5 minutes. The internal temperature will continue to rise a bit during resting.
Serve with a ramekin of Big Rick's Jalapeño Honey Mustard sauce and enjoy!