Here's one from Alton Brown.
Orange Brine
1qt vegetable stock, chilled
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black pepper corns
2 bay leaves
1 qt orange juice, chilled
2 qts ice water
Bring 2 cups of the stock, the salt, brown sugar,pepper corns, and bay leaves just to a boil. Stir to dissolve the sugar and salt. Add the remaining stock, the orange juice, and 2 qts ice water and pour into a 2 gal bucket. When the mixture has cooled to below 40*F, add the meat and keep in a cool place (to maintain a sub 40* temp). Let brine for at least 8 hrs and up to 48 hrs. Remove meat, pat dry.
pork chops can go for less time.