I make a lot of canadian bacon, and prefer to use the following dry brine. The ingredients listed are for one pound of well trimmed pork loin - visible fat and silver skin removed. You'll need to scale it up based on the weight of your loin.
1 tablespoon Morton Tender Quick
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 teaspoon onion powder
Mix the ingredients and fully cover the loin, then refrigerate for seven days, turning daily. I like to brine the loin in a big ziplock bag placed in a plastic bowl (in case it leaks, and it usually does).
After a week, rinse the loin, and let air dry for about an hour until the shiny and sticky pellicle forms. Smoke/cook until the internal temperature reaches 155 F (I like to cook it at about 200 F to reach the target internal temperature). In my opinion fruit woods work well with this recipe; I've used hickory and mesquite before, and both seemed to leave a bitter flavor. It's pretty easy to oversmoke a loin, so I generally use only one or two disposable pie pans of chips at the front end of the smoking.
After smoking, I generally cut it into one pound portions, vacuum seal it, and hide it in the refrigerator so I'll actually get to eat some of it.
Regarding chops, if you slice the loin, you can dramatically reduce the bring time. If memory serves, the rule of thumb for curing is one day per 1/4" of meat thickness.
Ham chops cooked on a hot grill sounds like an excellent idea!