For brine: Pour all the brine ingredients into a large glass or plastic bowl and stir until blended. Add the chops and refrigerate for at least 4 hours and up to 8 hours. Remove from brine and dry on paper towels. Combine garlic, cumin seeds, basil, oregano, salt, peppercorns and oil in a small bowl. Rub mixture all over chops. Prepare a grill and grill over medium-high heat turning when browned until the internal temperature reaches 150 degrees F.