In my opinion there is a definite answer to this question.
You brined the chops for far too long.
I looked up a number of recipes, including this one, by Alton Brown which is foolproof
and almost all of them called for brining pork chops for 2 hours. I found a few 4 hours and one 6 hours but the standard seems to be 2 hours.
Cooks Illustrated (? I am pretty sure) ran some experiments and determined that using less salt renders poor results. They actually tell you to use twice as much salt and brine for half as much time, if a "quick" brine is necessary.
I suggest you leave the salt amount alone, half the sugar (IMO it's really a detectable flavor enhancer) and brine for 2 hours.