Pork Chop Brine

Very Simple Brine

1 gal water
1 c sugar
1 c kosher salt

if you want to add complexity, sub the water for apple juice, and add a tablespoon of garlic powder or crushed garlic cloves, black peppercorns, and a few cut up lemons/limes and some fresh herbs that you like.

If you cook them to 145* internal, they won't dry out. Here is a glaze from Willkat that I have used and liked a lot.
http://www.bbq-brethren.com/forum/showpost.php?p=191940&postcount=25

That entire thread on pork chops is an interesting read.
http://www.bbq-brethren.com/forum/showthread.php?t=13701

I going to do one for Fri think I use tender quick apple juice and salt for around 12 hr.

Here's my favorite pork chop brine for thick chops, but I don't know about brining such a small cut for 24 hours. The surface to mass ratio should eliminate the need for such a long brine.

2 cups apple juice
2 cups water
3/4 cup turbinado sugar
1/4 cup coarse kosher salt

this is one of AB's brines and it is by far my favorite brine for chops

5 thick loin-end pork chops (can use less, or use what ever cut pork you wish)
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 cube

Directions
1In a large plastic container with a lid, put the salt, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
2Let the mixture stand for 20 minutes at room temperature to develop flavor.
3Add in the ice cubes and shake to melt most of the ice.
4Add in the pork chops, making certain that the meat is completely covered with the brine.
5Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
6Rinse the pork well under cold water before cooking.
7Cook as desired.

the timing is very much imperative, if you leave it over 2 hours it will taste like a salt block, otherwise, its awesome