That is exactly how I do my chops except I add no flavoring to the brine. Just salt, sugar, and water.
That is only a personal preference thing--the flavorings work great for those who wish to use them.
The reverse sear works great on chops.
I have about 30-- 1.25" (10-11 oz) Duroc chops in the freezer that we are working through.
With the brine, they are the most flavorful and moist chops I have ever eaten, except for some incredibly expensive Berkshire.
Thanks for your effort on a video where the meat and the process are the star!!
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.