Combine boiling water, salt, molasses, and cloves in a large container, stirring until dissolved. Cool to room temperature.

Stir cold water into the brine to combine.

Submerge pork chops completely in the brine. Cover and refrigerate for 6 hours.

Remove pork chops from brine; pat dry with paper towels. Lightly oil each chop. Discard brine.

Preheat grill for medium-high heat and lightly oil the grate.

Cook pork chops on the hottest part of the grill until browned on each side, 2 to 3 minutes. Transfer to medium-high area and cook until slightly pink in centers, about 6 to 8 minutes per side until internal temperature reaches 145°F (63°C).