Happy Husband Recipe #1 Apple-Merlot Pork Chops

I've decided to make a collection of recipes that Dan really likes. Here's the first one. I made the brine up myself, and the rest is roughly from an old farmer recipe.

Ingredients:
6 cups water
2 individual-sized bottles of Turning Leaf Merlot (187mL each)
1/3 cup coarse sea salt
1/8 cup Herbs de Province
3 to 5 thick-cut pork chops, with or without the bone (Dan prefers the bone-in kind)
1 apple (I prefer red)
1 tsp lemon juice per pork chop
2 tsp brown sugar per pork chop

Brine:
Boil water, wine, salt, and Herbs de Province. Boil for at least 20 minutes, or until it will fit with the chops in a 1 gallon Ziplock bag. Cool the brine. Place the pork chops in the Ziplock bag and then pour in the brine. Put in fridge for about 24 hours.

Cooking:
Preheat oven at 350 degrees F. Place chops in a large, shallow baking dish. Don't let them touch. If you need to, use a second baking dish to accommodate all the chops. Throw out brine. Put the chops in the oven. While the chops are cooking, core the apple, leaving the skin on. Cut it into 1/2" slices - enough to have three slices per chop. After the chops have been cooking for 1hr and 15 minutes, take them out. Place three apple slices on each chop, then sprinkle 1 tsp lemon juice and 2 tsp's brown sugar over the apples on each chop. Cover loosely with foil and bake for another 15 minutes.