Grilled Pork Chops with Blueberry-Peach Salsa

Choose loin chops with a bone in the center or sirloin chops that are at least 1 1/2 inches thick. The meatier chops are well-fried, and the insides are deep-fried.
Put the pork and brine in a large zippered plastic freezer bag; seal. Place the bag in a shallow baking dish and refrigerate for 8 hours.Remove pork chops from brine; drain brine. Let the pork sit at room temperature for 30 minutes. Preheat the grill on one side over 350-400 ° (medium-high) heat; leave the other side unlit. Brush the pork with 1 tablespoon of oil and sprinkle with the desired amount of salt and pepper.Place the pork on a baking sheet and bake, covered, for 4 minutes on each side. Transfer the pork to an unlit side and cook, covered, for 8-10 minutes on each side, or until the meat thermometer inserted in the thickest part shows 150 °. Let stand for 5 minutes. Place the pork on a serving platter and top with the blueberry and peach salsa.