I jumped into this one a little late, but, I've been going a bit on the wild side lately with brines. If it's fresh/un-enhanced pork, you will notice a big difference in the finished product. The flavors you can impart into the meat makes for some great experimenting, and, if you happen to have a piece come out a bit overdone, the brine can help it to hold onto more moisture and be somewhat more forgiving. I have a second round of brined pork butts finishing up right now (these are truely awesome). Last days off work was loin back ribs...will do these again, too. I've brined bone-in and boneless chops...EXCELLENT! Well, if it's brined pork, I can pretty much be assured that it will be an even better dining experience than I/we expect, and the family raves about it. Brining is pretty simple and easy to do, and doesn't take much extra prep time. I have actually mixed up brines to help speed up thawing, and that was where I really began to see the resulting benefits. I brine my fresh pork every chance I get nowdays.
It wasn't that long ago when I was skepticle about brining...I came, I saw, I'm a convert. Like Squrrel says...good stuff. Hmm...never thought about buttermilk after the salt brine...I bet that draws a bit of the brining salt back out, plus the enzymes and elevated acidity would create a marinade...very interesting. I bet that's some wicked good eats, Squirrel!
Brines can be a simple or as complex as you like, and I've played with several different bases for savories...it all depends on what I'm really looking for in the flavor profile, but the list of possibilities is limited only by your imagination.
Eric
EDIT: just found my latest brined chops thread...
HERE