In a bowl, add the brown sugar, kosher salt and apple cider. Stir to dissolve. Add 2 cups cold water to the bowl. Add 2 tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches, and bay leaves. Place pork chops in large metal bowl, or large resealable plastic bag. Pour brine over pork chops, and seal plastic bag, if using, otherwise cover the bowl with plastic wrap. Place in refrigerator for at least 4 hours, or overnight.
When ready to grill, remove pork from brine and place on a large tray. Pat them dry with a paper towel. Dispose of brine. Allow chops to come to room temperature before grilling.
Oil grill grate. Preheat grill to 500-degrees. on one side of grill. Lightly brush chops with olive oil and season with pepper. Sear chops over direct heat for 3 minutes per side, then lower temperature to 300-degrees. Move chops to cool side of the grill. Cook chops over indirect medium heat for about 8 minutes per side. Once juices run clear, take the chops off grill and tent with aluminum foil. Allow to rest before serving.