Dissolve salt and sugar in water.
Submerge pork chops in salt water solution, cover and refrigerator 2-8 hours.
Remove pork chops, discard brine, rinse pork chops, and pat dry.
Mix mustard, Cajun seasoning, thyme, smoked paprika, peppers, garlic in small bowl.
Sprinkle pork chops on both sides with dry seasoning, reserving about 1 Tablespoon.
Stir together soy sauce, olive oil, brown sugar and bourbon until sugar dissolves. Stir in reserved tablespoon of seasoning.
Set aside some of the sauce, if desired, to use as a dipping sauce.
Sear pork chops on both sides over hot coals or medium high on gas grill.
Move pork chops to less direct heat and cook about 5 minutes on each side before beginning to baste with sauce.
Cook, until done, testing for doneness by pressing lightly near the bone. The meat should have a slight sponginess when done.
Garnish with chopped green onions or other fresh herbs, if desired.