In a medium sized container add the salt, sugar, and peppercorns. Add 1/2 cup of boiling or very hot water, and stir until the salt and sugar are mostly dissolved. Add another 3 cups of very cold water, maybe a few ice cubes. Place the pork chops in the brine, and let them sit at room temperature for about 45 minutes.
Preheat a grill to medium high.
Remove the pork chops from the brine and pat dry with paper towels. Wrap each pork chop with a piece of prosciutto, pressing so that the prosciutto seals itself.
Brush the pork chops with olive oil and grill for about 4 minute on each side until the just pink in the center, or cooked to an internal temperature of 140°F.
Let the chops sit for a minute or so before serving.
Notes
The brining is key to cooking pork chops without them being dry. Even if you've never brined meat before, I promise you this is a super easy method you will want to use every time!