Hmmmmm…. I coulda sworn I have done a post on brining pork chops before, but I guess going over it once again will not hurt. First off this comes from Alton Brown on good eats.
pork chop episode part 1
pork chop episode part 2
So why brine? Well pork these days are really lean. Brining will help lock the moisture in the pork. I am sure you would rather have a juicy chop over the dried and tough one.
The brine (for about 5 chops)
# 3/4 cup kosher salt (DO NOT use regular white table salt!)
# 1 cup brown sugar
# 1 tablespoon black peppercorns
# 1 tablespoon mustard powder (do not use prepared mustard!)
# 2 cups cider vinegar (heated until hot)
# 1 lb ice cubes
We are only having 2 chops picked up from Hy Vee so I chopped (tee he he) the brine in 1/2