In a bowl large enough to fit four pork chops, combine everything for the brine, stirring until the salt dissolves. Place your pork chops in the brine, cover with a lid, and brine in the fridge for 2-4 hours.
Once you are ready to cook the pork, remove it from the brine, rinsing well to remove excess salt, and pat dry with paper towel. Once the pork chops are dry, brush them with olive oil, add some pepper and any other spices you like and cook with your preferred method. I barbecued these on (just above) medium heat for 4-5 minutes on each side, brushed with some barbecue sauce, and let rest for 10 minutes before serving.
This brine gave the pork chops a hint of apple while making them nice and tender. I will definitely be brining more often and can’t wait to try using different herbs and spices to see what different flavours I can come up with!
I’ve never brined anything, but I’ll have to try it the next time I make pork. It ALWAYS comes out too dry!