In a large bowl combine Kosher Salt (3 tablespoon), Brown Sugar (3 tablespoon), Peppercorns (10), Whole Allspice (5), and Whole Clove (5).
Add Water (2 cup) and stir until sugar and salt are dissolved. Add Ice (2 cup) and stir until ice melts and mixture is cold.
Add Bourbon (2 tablespoon) and Onion (1) and 1 cup cool water.
Add Pork Chop (2 pound), making sure they are covered by the brine solution.
Place bowl in the refrigerator for 3 hours. Remove pork chops from brine solution and dry them off completely with paper towels.
Heat your grill to medium-high heat about 450 degrees (230 degrees C).
Cook chops on the grill for about 5-7 minutes, depending on thickness. Turn chops over and cook for an additional 5-7 minutes or until juices on top of pork run clear.
Transfer chops to a cutting board. Tent chops with aluminum foil and let rest for an additional 5 minutes so that the juices redistribute back into the meat. Serve.