Pour the water into a deep, non-reactive (non-aluminum) bowl. Add the salt and sugar and whisk to dissolve. Mix in the beer, peppercorns, sage and bay leaves.Set the chops in the brine, ensuring each one is submerged in it. Cover, refrigerate and brine chops 6 hours. Remove the chops from the brine and dry with paper towel. Discard the brine.
Preheat your grill to medium-high. Lightly brush the chops with olive oil. Grill them 3 to 3 1/2 minutes per side, or until just barely pink in the centre. Brush each chop, to taste, with barbecue sauce. Let the sauce heat through a minute and the chops are ready.
Note: Coarse salt is sold in bags in the aisle other types of salts are sold.