Thank you for sharing this, Linda. Soaking pork chops in brine sounds like a great idea. We eat quite a lot of pork chops but my wife tends to cook them until there is no pink left, and I like them less cremated. She was always taught that pork needed to be thoroughly cooked to make sure it was safe.
I have tried to explain it is different now. I have seen a number of chef’s say it doesn’t need to be well done anymore, but she still isn’t comfortable.