I always mix apple juice in a brine for pork. Kosher salt, brown sugar, apple juice and water are the critical ingredients for your loin. All the rest is for specific tastes and preferences. Personally, I don't put any spices in the brine itself. I save those for the rub or coating before I cook or smoke... I'm not saying it isn't a good idea or won't work. I've just never done it and always worried about them having an effect of the brine process.
Next time any of you hands do pork chops, get the slightly thicker cut and brine them for 2-4 hours before cooking and do them on the grill, just like a steak. Damn, that's some fine eatin'...
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