In a pot, bring the water to rolling boil over high heat. Add the salt, sugar , peppercorns, and habanero. Remove from heat and let cool at room temperature.
When the brine is cool, place the pork chops in the brine. Make sure that they are completely submerged. Cover and refrigetate overnight.
When your ready to cook the pork chops, preheat the grill for at least 10 minutes so it will be hot enough to sear the meat. Pat the pork chops dry with paper towls and grill them until a meat thermometer reads 150 degrees, 4-5 minutes on each side. Let rest for 3 minutes before serving.
NOTE: Use boneless pork chops for even cooking times. The beauty about brining pork chops is that the salt kills most of the bacteria so you don't have to overcook the meat until it is dry and inedible. Brined meats remain moist, juicy, and most of all delicious.
Adapted from "The Fire Island Cookbook" by Mike DeSimone and Jeff Jensen