Eight hours or up to 24 hours before cooking, place brine ingredients, except the ice and pork, in a small pot and bring to boil. Place the ice in a large container big enough to hold the pork chops and brine liquid. Pour the hot brine over ice. Place pork chops in cold brine mixture and refrigerate for 8 to 24 hours.
For the mostarda: In a small sauté pan over medium heat, add olive oil, peaches, shallots and garlic; cook until peaches are softened and garlic and shallots are translucent. Add vinegar, honey and fresh thyme; cook on low for about 3–5 minutes Stir in mustards, taste and add salt as needed. Set aside. (Or make ahead and refrigerate up to 1 week.)
Preheat grill or prepare coals. Place corn in their husks on the hot grill and blacken on all sides. When cool enough to handle, remove husks and cut corn off the cobs. Place corn sauce ingredients, including corn, in a small sauce pot; simmer for 10 minutes. Transfer to a blender and blend on high until completely smooth. Strain through a fine sieve, if desired. (Or make in advance and reheat for serving.)
Remove pork from brine and pat dry. Season both sides with salt and pepper. Coat lightly with oil or grill spray. Grill until internal temperature reaches 135°F. When done, let chops rest covered for 10 minutes then serve atop corn sauce and then top each chop with a dollop of peach mostarda.
