I always brine my pork chops, usually for a few hours. I just watched an episode of "Secrets of a Restaurant Chef" on Food Network and she brined her chops for three days! They cooked up nice and juicy, but does this much brining really make a difference? Might be time for an eggsperiment.
BTW, I'll bet that she is an Egger at heart, the way she loves BACON!