Combine the pork and Sweet Tea Brine in a large baking dish. Cover and refrigerate 8 hours or overnight
Remove the pork chops from the brine; discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper.
Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in the butter. Set aside.
Set the EGG for direct cooking without the convEGGtor at 450°F/232°C
Grill the pork chops until golden brown and slightly crispy on the bottom, about 6 minutes, basting occasionally with the bourbon butter. Turn the pork chops and cook until the meat begins to draw close to the bone, about 4 minutes.
Transfer to a wire rack; let stand 15 minutes, basting occasionally with any remaining bourbon butter. Serve with Apple Butter, Spiced Pumpkin Seeds and collard greens as a side.