In a saucepan, combine water, salt, and brown sugar. Bring just to a boil.
Add the whole peppercorns and mustard seeds.
Then add about 1 lb of ice and stir. The temperature should come down to fridge temperature around 40 degrees.
Place the pork chops in a gallon sized plastic zip top bag. Pour in the brine. Seal the bag taking out as much air as you can and place it in the fridge for 1 hour, no more than 2 hours.
Remove the pork from the brine. Pat dry.
To make the glaze, bring the apple cider to a boil over high heat. I like to do this in a frying pan as you can more surface area for faster evaporation.
Cook until it is the consistency of a glaze that will stick to the pork. Lower the heat a bit when it starts to thicken up and make sure to stir constantly in the last couple minutes. It's easy to burn it. Set the glaze aside.
Heat up your grill pan or outdoor grill. Grill the pork for about 3 to 4 minutes per side. The pork should come off easily when each side is done cooking.
Brush on the glaze and serve immediately. Leftovers the next day are still tasty.
