1Bring cider, salt and bay leaf to a low boil and stir to dissolve salt. Cool in the fridge for while. Place the chops in a dish or in a gallon Ziploc bag and pour the brine over it. Cover or seal up and refrigerate overnight.
2Prepare barbecue or preheat broiler (medium heat). Drain the brine off the pork and rinse under cold water. Pat them dry and brush all the chops with oil on both sides. Grill or broil until done (about 5 minutes per side for medium if not really thick chops). We use a garlic and sea salt grinder on them as they are barbecuing. They will be very tender and moist!