You can brine pork chops for 12 to 24 hours, depending on the thickness of the cut. Brining breaks down the cell structure of the meat, so any time longer than 24 hours might produce an undesired texture and over-salted meat.
Flavoring additives such as brown sugar or citrus work nicely in pork brines, but be wary of adding extra acidity, as this cures meat more rapidly. Cut back maximum brining times by a few hours when adding lemon, lime, vinegar or soy sauce to the mixture. Always brine raw pork in a cool environment for the duration of the curing process, as this prevents spoilage.