1. Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, orange juice, orange rind and mustard powder.
3. Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
Remember you may never re-use the brine once it has touched raw meat.