Dissolve the salt and sugar for the pork into the water in a large mixing bowl. Then, add the pork chops to the water and place into the refrigerator for 6 hours, or overnight.
To a medium saucepan, add all of the ingredients for the sauce and whisk together over medium heat until the sauce is boiling. Then, reduce the heat to a simmer, and allow the sauce to thicken. About 30 minutes. Keep warm and set aside.
Preheat your grill and set up for medium high direct heat.
While the grill is preheating, remove the pork chops from salt water brine and pat them dry with a paper towel. Season with optional bbq rub.
Place the pork chops on the grill over direct heat. Flip the chops often, every 30-45 seconds or so. Cook until the internal temperature of the pork reaches desired doneness as indicated by a reliable instant read thermometer.
Remove pork chops, let them rest for five minutes. then, top with warm blueberry chipotle sauce and serve hot.