Pork chop marinade: using a meat mallet or heavy skillet, pound all of your pork chops to flatten the meat to about 1/2 inch thick consistently. Then you can tenderize the meat with a meat mallet if you have one. 

Add the pickle liquid/brine, brown sugar, mustard, pepper, garlic powder, and onion powder to a bowl and mix to combine well. Pour the marinade into a zip-top bag or a bowl, and then add the pork chops. Marinate in the refrigerator for at least 1 hour but no more than 4 hours. 

Spicy and quick pickle relish: Chop up 5 slices of dill pickles, 2 banana pepper slices, 2 pickled jalapeno slices, and add sugar and 1 teaspoon of dill pickle liquid or brine. Mix to combine and store in the refrigerator for up to a month.

Pickled ranch dressing: add the mayonnaise, sour cream, chopped dill, finely diced pickle slices, garlic powder, onion powder, MSG (if using), and salt and pepper to a medium-sized bowl. Whisk well to combine. 

Taste now to see if you think it needs more salt and pepper. I typically go heavy on the pepper. 

You can stop now (without the pickle brine) if you want more of a mayonnaise-like consistency to spread on sandwiches. 

Add pickle brine from the jar of pickles a little bit at a time and whisk until you reach the right consistency. I usually only need about 3 tablespoons to hit a thick dressing stage, but if you're making this for salads, you might want to add more. 

Store in a jar or container with a lid in the refrigerator for no more than 2 weeks. 

Pork chop grilling: remove the pork chops from the marinade and dry them lightly with a paper towel. Heat your grill to medium-high heat and grill the pork chops for 5 minutes on the first side and 4 minutes on the second side. You can add additional salt and pepper if you would like, but the brine should have seasoned the pork with a pretty good amount of salt. 

If you're using cheese, add a slice on top of the pork chops when there are about 2 minutes left in cooking the second side. Only add cheese to the pork chops that you plan to use in a sandwich right away. You can reheat in a pan or under a broiler for future sandwiches and add cheese at that point.

Once the pork chops have finished cooking, remove them to a plate or cutting board while you build the rest of the sandwich.

Sandwich assembly: toast your bun. 

Add a little bit of pickled ranch to the bottom bun, and top that with a grilled pork chop that you've melted cheese on top of. 

Sprinkle on a bit of spicy pickle relish, and then add a bit more pickled ranch to the top bun before closing the sandwich. Serve and enjoy.