This is one of the best ways to have pork chops. I was always a fan of the Shake'n Bake version, but then Braden made these and they are number one now.
2 C chicken stock (we use bullion and water)
¼ C salt
¼ C brown sugar
½ tsp black peppercorns
2 bay leaves
½ Tbsp apple cider vinegar
2 C ice with water
Combine everything except the ice water in a saucepan and heat on low just until the sugar and salt dissolve, stirring with the whisk. Once everything is dissolved (except the bay leaves) take off heat and add the ice water. Stir until ice is melted - you want the liquid to be cool-cold when you do the next step. Add the liquid to your pork chops either in a large zip-lock bag or in a bowl and then cover it with foil. Put the pork chops in the fridge to sit. The longer they sit in the brine the stronger the flavor will become. There will be noticeable flavor change after just 30 minutes of soaking. I would not leave them for longer than 8 hours. Take the meat out of the brine and pat it dry with paper towels. Cook the brined meat on the grill as you would regular pork chops.
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