Rinse the pork chops, pat dry and place in a ziploc bag.
Bring the apple cider, water 1/2 cup sugar and 1/3 cup salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and allow to cool completely. Add brine to ziploc bag with the pork chops, rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours or up to overnight.
In a big bowl, whisk together the ingredients for the slaw dressing, olive oil, mustard, honey, lime juice and lime zest. Toss the cabbage, radish and apple into the bowl. Using tongs or your hands, thoroughly toss the chopped ingredients with the dressing. Add bacon then salt and pepper to taste. Cover and chill for at least an hour. Mix in the cilantro right before serving.
Remove pork chops from brine, pat dry with a paper towel and season lightly with salt and pepper. Light one side of your grill (charcoal or gas) and let preheat. Once hot, clean and oil your grill grates. Place pork chops over the hot side of the grill and cook until well-browned, 3-5 minutes per side. Once browned, move the pork chops to the cool side of the grill. Cover and cook until the meat registers 135°F on an instant read thermometer inserted into the thickest part of the pork chop. Remove from grill and let rest for 10 minutes.