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In a large saucepan, combine salt, sugar and two cups of water. Cook and stir over medium heat until the salt and sugar dissolve. Remove the saucepan from the heat. Add 2 cups of ice water to cool the brine to room temperature.
Place the pork chops in a large resealable bag and add the cooled brine. Seal the bag, pressing out as much air as possible. Turn the chops to coat them. Place the bag in a 9x13-inch baking dish and refrigerate it for 8 to 12 hours. Remove the chops from the brine, then rinse and pat them dry. Discard the brine.
Once dry, brush both sides of the chops with oil. In a small bowl, mix the paprika, garlic powder, onion powder, cumin, mustard, black pepper and ground chipotle pepper. Rub the spice mix onto the pork chops and let them stand for 30 minutes at room temperature.
Grill pork chops on an oiled rack, covered, over medium heat for four to six minutes per side or until a thermometer inserted into the center of each chop reads 145°F. Let the pork chops stand for five minutes before serving.