2 cups apple cider
1 3/4 cups water
1/4 cup coarse kosher salt
1/4 cup packed brown sugar
1 tablespoon coarsely ground black pepper
1 teaspoon dried sage
1 cinammon stick
4 pork-loin chops, about 3/4 inch thick

To Brine The Chops:
Place a large sauce pan over medium heat, add the apple cider and water, and bring to a boil.
Add the kosher salt, brown sugar, pepper, sage, and cinammon, stirring until its been dissolved.
Remove the brine from heat and chill it down in the refrigerator.
Once chilled, put the chops in a container, add the brine, and then cover the meat with water.
Cover and stick it in the fridge for 12 to 24 hours.

Now BBQ those babies and get ready for some good eating!

Brining is an interesting process.
The salt in the water is really the active ingredient.
When the salinity of the water is higher than the salt in the meat, osmotic forces carry the water into the meat.
The spices and other flavorings get a free ride as well.
Done properly, you get much juicier and more flavorful meats.