Just put two thick cut bone in chops in a salt/sugar brine with some peppercorns, bay leaves and a dollop of thyme/garlic/pepper paste. It's my first brining adventure and I'm mostly just going by the seat of my pants. I don't even know if it makes sense to 'flavour' the brine with anything other than salt and sugar.
So, how do you all brine your pork? What are your favorite techniques and tricks? Do you use a sauce when you're done? What's in it?
I'll have to cook mine on the stovetop, likely in cast iron as it's -20C today.