Grilled Pork Chops with Spicy Zucchini-Pineapple Salsa

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Four 1-inch-thick bone-in pork chops (8 to 10 ounces each)

Base Brine, recipe follows

2/3 cup small-diced pineapple 

2/3 cup small-diced zucchini 

1/4 cup fresh mint leaves, torn 

2 tablespoons extra-virgin olive oil 

1 tablespoon chardonnay or white wine vinegar 

1 teaspoon finely chopped shallots 

1 teaspoon finely minced jalapenos

1/4 teaspoon grated fresh ginger 

Kosher salt and freshly cracked black pepper

Base Brine:

1/2 cup brown sugar

1/3 cup kosher salt 

1 teaspoon black peppercorns 

3 cloves garlic, smashed 

1 sprig fresh thyme 

1 sprig fresh rosemary 

1 bay leaf