Tough to beat Alton Brown's pork chop brine. It's a favorite at our house.
I use a 5 quart plastic ice cream pail for this.
2 cups cider vinegar
1 cup kosher salt
1 cup brown sugar
1 tbsp. black peppercorns
1 tbsp. dry mustard
2 to 2 1/2 cups of ice cubes
You can skip the ice and use 2 cups of water. Just allow plenty of time for the brine to get cold in the fridge before you add the chops. I've also substituted table salt for kosher salt...I used about 2/3 cup.
Heat the vinegar in the microwave (it doesn't have to boil) Stir in the dry ingredients until dissolved and let sit for 10 minutes. Add the ice and stir or shake to finish cooling down. Add chops, cover, and let them sit in the fridge for 2 hours. Rinse chops and pat dry.
I pull them at about 145-150 internal temp.