In a small bowl or glass measure cup, stir the salt and organic cane sugar into the warm water. After the salt and sugar dissolve, pour the liquid into a small, flat casserole dish to brine the pork in. Add one cup of cold water and a handful of ice cubes and cool, before adding the pork chops. Make sure they are covered with the brine. Brine, covered, with cello over the dish, in the refrigerator for up to two hours. Remove from the refrigerator at least 20 or 30 minutes before proceeding to cook these.