Brine the pork chops: In a large bowl, combine water, cider vinegar, brown sugar, salt and pepper. Stir until the sugar and salt are dissolved. Place the pork chops and brine in a large sealable bag and close. Place the bag in the refrigerator for at least 2 hours or overnight, turning the chops over once while they're brining.
To prepare the chimichurri sauce, add the parsley, cilantro, oregano, garlic, olive oil, vinegar, shallots, Sriracha and salt to a food processor and pulse until well combined. Scrape the sides down a few times to make sure everything is combined. Let stand for at least 30 minutes before serving.
Preheat a grill to medium heat, approximately 350-375 degrees F. Remove the pork chops from the bag and discard the brine. Rinse the chops briefly and pat dry. Season with a bit of salt and pepper.
Sear the chops on the grill for 3 minutes per side and then move to an indirect heat area of the grill. Cook until a digital thermometer reads 145 degrees F in the center of one of the chops, approximately 10-15 minutes. Remove from the grill and allow the meat to rest for 10 minutes before serving.
Serve pork chops with the chimichurri sauce.
Notes
Brining the pork chops isn't essential for grilling them but it helps keep the meat moist and helps prevent it from overcooking. Also, you can trim the fat off the pork before grilling if you prefer. I like to leave it on for added flavor.