Pish posh, it takes almost no time to make a brine, needing to think about it just two hours before you grill/broil/pan fry chops. The simplest brine is as easy as 4+4: four tablespoons of salt to four cups of water. Then immerse the chops in the solution for two hours. I give them a quick rinse and thorough pat after that to make them less salty and dry enough to get a good sear.Thank you all. I don't really have time for brining, sorry.
Notice how the author mentioned "fatty pork"? The British didn't have the ridiculous low-fat craze we did, so their pork is still gloriously fatty. The pork roast I had in Ireland was simply fantastic.Since you're in the UK, take a look at this week's recipe in The Guardian for grilled pork chops. You probably won't want to do the salsa or marinade (substitute brine for marinade, if you wish), but do scroll down to the method.
It looks very good, and I think it may be what you're looking for.