Brining meats—especially lean ones—-before grilling or roasting them helps them retain their moisture and adds seasoning before cooking. The length of brining time depends on the size of the cut you use.
In a medium pot, combine the salt, maple syrup, sugar, thyme, peppercorns, bay leaves, garlic, and water; bring to a boil. Remove from the heat and let steep for 30 minutes; strain.
Let cool completely before using. Refrigerate for up to 2 weeks.
Recipe by The Taste Edit at https://thetasteedit.com/maple-brined-pork-chops/