Salt and sugar are not the only players, most good meat and poultry brines have some acid too. Aromatics are a nice touch.
Buy some "Orange, Peach, Mango" juice from the supermarket. If they don't have it, you could use lemonade, limeade, a combination of apple and white grape juices, just plain orange juice, TJ's Pomegranite/Limeade, or what have. The point is to find something fruity and "kid sweet." Pour a pint into a pan. In the meantime, dissolve ABOUT 1/4 cup plus 1 tbs of regular salt into a pint of hot water. If you want to get fancy, slice a half onion and boil it in the water for a few minutes before adding Mix the liquids (along with any aromatics you like) and taste. If it tastes "way over salted" you're good to go. If not, add more salt.
You can certainly add white sugar, brown sugar or molasses to the brine. Just remember to taste before using, and that a brine should taste very salty and NOT taste sweet or good. While you can certainly use careful measurement and complicated brine recipes, your own taste is a far better guide. Especially yours which are so highly developed.
You'll want to brine thick pork chops for about four hours before grilling as you want the brine to penetrate all the way through the meat.
As alternatives to the lighter, water and juice brines, try heavily salted yogurt or buttermilk. In addition to protecting "juiciness," they bring a fair bit of tenderizing, is to use heavily salted yogurt or buttermilk.
People who do a lot of brining choose uniodized salt, because iodizine can leave a sort of purplish cast. But your half-day brine shouldn't be a problem.
When you season your chops with rub, you'll want to be very conservative with the salt.