Grilled Pork Chops with Peach-Jalapeno Glaze

1/4 cup salt
1/4 cup packed brown sugar
2 cups boiling water
2 cups or more ice cubes
2 tsp. chili powder
2 tsp. ground cumin
1/2 cup peach (or apricot) preserves
juice of 1 lime (about 3 Tbls)
1 large or 2 small jalapenos minced but not seeded
4-6 boneless, center-cut pork loin chops (trimmed of fat)

In medium bowl combine salt & brown sugar. Pour boiling water over and stir until dessolved. Add ice cubes, stir to cool. Add pork chops to large zip lock and pour cooled brine over chops. Refrigerate for at least 30 minutes not more than one hour.
Meanwhile in a small non stick pan, toast cumin and chili powder (about 2 minutes) until fragrant. Transfer to small bowl, add preserves, lime juice and minced jalapenos. Stir well.
Heat grill. Remove pork chops from brine, pat dry with paper towels, season with pepper only.
Oil grates on grill, cook pork chops on both sides. Last minute of cooking brush pork with glaze.
Serve with additional glaze on the side.