A question about a recipe: Cider Brined Pork with Calvados, Mustard and Thyme

Thanks for reporting back, I've been hoping you went ahead. It sounded really good and like a short marinade would be fine. Really, 7 hours isn't so short.

Thanks! I did it with about 7 hours of brining and it was delicious :)

I agree- a brine like this will add flavor and work on thinner cuts of meat- like a pork chop in as little as 2 hours. The chemical process of sugar and salt in a brine work from the outside in- so the longer you allow the meat to brine- the deeper the flavors are able to permeate what you have in your brine. I have discovered it's possible to over brine something- so sometimes less time is better.

I've found that brining and marinating for even a short period of time is helpful-