I don't recommend trying to brine just two pork chops every time you want to use them except if you want to have a special treat. It's much more practical to mass-brine a bunch of chops and then freeze them for the future. I buy a big pack of them every few months and just get them all in one go in a gallon sized zip top bag. Just freeze them in smaller bags with enough chops for one meal.
Here's how I do it (which differs from the original method only slightly):
3/4 cup coarse kosher salt
3/4 cup granulated sugar
1 cup boiling water
1 gallon cold water
1 tablespoon pepper
Boil one cup of water in a mid sized sauce pan. Toss in any additional flavorings you like. I use ginger, 2-3 cloves of garlic, and a small handful of peppercorns. Thyme sprigs, juniper berries, mustard seed, cloves, cinnamon sticks, star anise, hot pepper flakes, or anything that would be good with pork would work too. Add two more cups of cold water and dissolve salt and sugar in the water.
Place the pork chops in a gallon sized zip-top bag that is sitting in a large bowl. The bowl is intended to catch any leaks or spills, so make sure it is fairly good sized. Pour the brine mixture onto the pork chops and then fill the bag the rest of the way with more cold water.
Seal the bag and let it sit in the refrigerator for 12-24 hrs. Its easiest to just leave it overnight. Drain the bag and rinse the chops before cooking or freezing.
Do not salt your chops before cooking! You'll find they have plenty of flavor on their own.
It might sound like a lot of effort, but the taste makes it completely worth the time. They're perfectly seasoned and slightly sweet. I've found them much, much harder to over cook too. No more bland pork chops!
