Rons suggestions will work just fine but you should understand that there is no "one" recipe for a brine. The suggestions that you read on forums like this are starting points. The final amounts of salt and water are determined by the meat you are brining and the time you have to brine the meat. The sugar has nothing at all to do with the osmotic effect that we call brining. The water and salt are the brine.
You could do a micro brine for just a few chops. Make slurry of your spice and water in a zip lock bag. Place the chops in the bags and squish the slurry all over the chops and let sit in the fridge for a few hours. It works great.