The sugar in the brine needs to be increased and the salt decreased. I would tone down the amount of vinegar in this brine and dilute it. Add some other seasoning as well to compete with the vingar.
Cider-Brined Pork Chops
From EatingWell: March/April 2007
Once brined, these chops can be pan-fried, broiled or grilled. The main caution here is not to overcook them. Brining (soaking in a salt solution) helps keep the chops firm and juicy, but even brining will not prevent dry hard chops if overcooked. Bone-in rib chops at least 1 inch thick are the best choice for this recipe, and each one is typically large enough to feed two people. Using the thicker chops and dividing them before serving is much better than trying to cook super-thin chops, which can easily be overcooked before they are browned on the outside.