Place the chops in a large bowl and add the brine. The chops should be covered completely in the liquid. If not, add a little water. Brine 1 to 2 hours.
Combine the paprika, cumin, garlic powder, onion powder, pepper, and salt in a shaker jar and shake to combine. Or you can whisk them together in a bowl.
Remove the chops from the brine and pat dry very well, then brush a little olive oil over both sides. Sprinkle both sides with the seasoning, pressing lightly to adhere.
Preheat the grill to medium high on one section and medium on another. Grill the chops on one side over medium high for 3 minutes. Then flip them over and move them to the medium heat for another 5 to 8 minutes, or until they reach 145ºF on an instant read thermometer.
Remove to a plate and let rest 5 minutes before serving.
Pro Tip! Mix up your spice rubs in an old spice jar with a shaker top, so you can easily season meats without getting your hands dirty. Use the back of a spoon to press it into the meat.