Combine hot water, salt, sugar, peppercorns and garlic in large bowl until sugar dissolves. Mix-in ice until melted. Add onion and cold water.
Rosemary Apricot-Glazed Grilled Pork Chops
Fully submerge pork chops in brine. Place in refrigerator for 3 hours.
Set half grill burners to medium-high heat. While the grill pre-heats, add apricot preserves, apple juice and rosemary to a sauce pan. Place on side burner, simmer on low and stir occasionally.
Take pork chops out of brine and pat dry. Place on grates and sear both sides for 2 minutes.
Glaze pork chops every minute until internal temperature is about 145°F. Remove from grill and let rest for 10 minutes. Baste with remaining rosemary apricot glaze.