For the Pork Chops, mix water, sugar, vinegar, pickling spice and sea salt in large plastic or glass container, stirring to dissolve sugar and sea salt. Reserve 1 1/2 cups of the brine for the Slaw. Place pork chops in remaining brine. If necessary, place a plate on top of the pork chops to keep them submerged. Cover container. Refrigerate 2 to 4 hours.
For the Slaw, bring reserved brine to boil in small saucepan on medium-high heat. Reduce heat to low; simmer 5 minutes. Toss cabbage, apples and onion in large bowl. Strain brine over slaw. Add oil; toss to coat well. Cover. Refrigerate 2 to 4 hours. Drain slaw.
Remove pork chops from brine. Pat dry with paper towels, removing picking spice. (Do not rinse pork chops.) Brush pork chops with oil. Discard brine.
Grill pork chops over medium heat 4 to 6 minutes per side or until desired doneness. Serve with Apple Slaw.