To a medium saucepan, add all of the ingredients for the sauce and whisk together over medium heat until the sauce is boiling.
Reduce the heat to a simmer, and allow the sauce to thicken, about 30minutes. Keep warm and set aside.
For the chops:
Dissolve the salt and sugar for the pork into the water in a large mixing bowl.
Add the pork chops to the water and place into the refrigerator for 6 hours, or overnight.
Preheat your grill and set up for medium high direct heat.
While the grill is preheating, remove the pork chops from salt water brine, and pat them dry with a paper towel. Season with optional BBQ rub.
Place the pork chops on the grill over direct heat. Flip the chops often, every 30-45 seconds or so. Cook until the internal temperature of the pork reaches desired doneness as indicated by a reliable instant read thermometer.
Remove the pork chops from the grill, dress with blueberry chipotle sauce and serve hot.