Well the chops were a hit. Sorry no Q-view, I had seven hungry people to feed. A few of the comments I got were "wow this is delicious" "these are the best chops I have ever had" "how did you do this, I never tasted pork so flavorfull and juicy". I was a little nervous trying a recipe for the first time to feed a bunch of guests without a trial run before hand. But you can feel confident in the information you receive from the SMF family.
Vlap's recipe is great, although I did alter it a bit to accomadate what ingredients I had at home, I didn't have time to run to the store. Next time I will make it to the T and I'm sure it will be fantastic. Below is the original recipe with what I changed, and added are in green.
2 cups apple cider 3 cups welches apple juice
1 3/4 cups water
1/4 cup coarse kosher salt 1-3/8 cup of course kosher salt
1/4 cup packed brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried sage I did not have sage
1 cinnamon stick
To prepare the brine: In a large saucepan over medium-high heat, add apple cider and water; bring to a boil. Add kosher salt, brown sugar, pepper, sage and cinnamon, stirring to dissolve. Remove from heat and let cool (chill brine completely in the refrigerator before adding pork). NOTE: To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water. Brine 12-24 hours
I added an extra cup of apple juice because I needed more liquid to cover the 13 one inch chops I was making. Then just to be safe I added the extra 1/8 cup of salt.
A BIG, BIG Thanks to vlap for the recipe and to everyone else for the quick responses.