Try it once and you'll be hooked for life.

A basic brine solution is 1/4 cup of salt for every quart of water. You can play with more or less salt, and a variety of other additions. Here is one of my favorites, and every herb is available in the U-Pick garden!

2 pork chops
1 quart of water
1/4 cup of Kosher Salt
1 TBSP Maple Syrup
2 Sprigs Sage
2 Sprigs Thyme
2 Sprigs Tarragon

Boil water, stir in the salt and maple until they are dissolved. Allow the solution to cool. (It can still be warm, but you should be able to handle its container without burning yourself. The idea is not to cook the pork chops. One thing you can do is add an extra teaspoon of salt and a few ice cubes.)

Lay the pork chops in a single layer on a pot or deep pan. Cover the chops with the brine. Add the herbs, cover, and refrigerate for a minimum of 30 minutes. Many recipes say that 2 hours is a good amount of time to brine, but I've done it overnight, and they've also come out great.