Okay, I ruined another batch of pork chops with brining. Third try and another failed attempt. Here's what I did. Combined salted water and apple cider in a baggie for 4 hours with the chops. Took them out and was nervous because they had that salt-cured look on the outside. Washed them off and grilled...yuck...they were too salty to eat. Another meal of grains and white asparagus...not a bad downside to the meal though. Can my fellow hounds help me with brining pork chops.