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Place the chops in the bottom of a large dish. Pour the brine over the top of the pork chops. Cover and refrigerate the pork chops for 1 to 12 hours. Continue preparing the rest of the meal.
Lay out the chops in a single layer, separating them so that they don’t overlap. Make sure that the dish is at least one or two inches deeper than the chops are thick so that there will plenty of room for the liquid.  To save yourself time, labor, and cleanup, select a dish big enough to hold all of the meat you’re brining at one time. For the sake of space, you can also use a gallon zipper bag to marinate the chops. There should be just enough to completely submerge the chops. It’s not necessary to tenderize or season the pork chops prior to brining them. The salty solution will take care of both of these tasks at once. The level of the liquid will partially depend on the container you’re using. You can always mix up another half portion of brine and add it to what you already have if it comes out a little low. The chops should marinate for at least one hour. Ideally, however, you can leave them for closer to 4-8, or even overnight. The longer they sit, the more time the solution will have to soften up the tough meat and impart its savory flavors.  Assuming you’re in a hurry, you can get by with as little as half an hour, so long as the chops are on the smaller side. Even a brief brining will make a big difference once it comes time to cook the meat.  If the dish you’re using doesn’t have a lid, a piece of foil or saran wrap will make a good substitute. If you have other dishes to make, it’s a good idea to turn your attention to them while the pork chops are brining. This will allow you to make more efficient use of your time and ensure that the meal comes together smoothly. Try to coordinate your movements so that you can take care of time-consuming tasks like chopping, chilling, or making sauces while the pork chops are brining.