In a medium-sized bowl, heat 1/2 cup water in the microwave. Remove and add brown sugar and salt, stirring until dissolved. Add maple syrup, bourbon, peppercorns, and thyme. Add the remaining cold water.

In a Ziploc bag just large enough to hold the chops and liquid, add the pork chops, then cover with the liquid. Seal and refrigerate for at least 15 minutes, preferably four hours or longer, up to 24.

When ready to cook, preheat grill, grill pan, or skillet over medium-high heat. If using a skillet, use about a tablespoon oil, if using either grilling method, brush grates with oil.

Pat pork chops dry and add to skillet, grill, or grill pan. Using a brush, slather topside using some of the 1/3 cup barbecue sauce. Cook for three minutes and turn, brushing the “new” top side with sauce. Continue to cook 2 to 3 minutes more, to desired doneness, brushing with additional sauce as desired. Discard the remainder of this sauce.

When finished, remove from heat, allow to rest for several minutes, and serve with additional sauce.