Caribbean-flavored brine and basic brine are both good brine recipes for meat. Brining locks in moisture and adds flavor to the meat. Both of these recipes are suitable for pork and lamb.
Basic brine calls for 3 cups of water, 1/4 cup of salt, 1/4 cup of light, firmly packed brown sugar and 2 cups of ice cubes. Stir sugar and salt into water. Add in the ice and other desired flavorings, and stir. Cool the brine to 45 degrees Fahrenheit or lower. Put 4 pork cups and the flavored brine in a zipper-lock bag. Seal the bag, and put it in a bowl. Refrigerate for two to six hours, depending on how thick the chops are. After refrigeration, pour out the brine, and dry the chops by patting. Use plastic wrap to wrap the chops, and refrigerate for up to two days until it's time to cook them.
To make Caribbean-flavored brine, stir together 2 1/2 cups of water, 3 tablespoons of dark brown sugar and 3 tablespoons of salt. Stir in 2 cups of ice cubes , 1/2 cup of dark rum, 3 tablespoons of soy sauce, 11/2 tablespoon unsulfured molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon ground allspice, 1 tablespoon of minced fresh ginger and 1/2 teaspoon ground cinnamon. Follow the refrigeration and storage recommendations for the basic brine recipe.