Miss Sherri.... In general I’m not big a fan of marinating meats. Used as a “tenderizer” (IMO) it’s mostly a waste of time and resources. Marinating is primarily a “contact sport” --- it only affects the tissues that it comes into contact with --- i.e. the surfaces of the meat. On most cuts of meat the outside surface may be tenderized somewhat, while the interior of the meat will remain unaffected. Left on too long the acids, (citrus juices, vinegar, beer, wine whiskey, etc) and enzymes (papaya/pineapple) in marinades can dry out the meat. In the case of beef, some game, and pork several hours or over night in the refrigerator is generally Ok. In less dense meats, (chicken, fish, shell fish etc.) the time frame is much, much shorter. A better and more practical use of marinades is to change, modify, alter, enhance, cover-up etc. the flavor of the food. Marinating an old, gamey piece of Venison to mask/cover-up the gaminess would be an example. Or in this case, marinating pork chops in apple juice to add a little apple flavor component to them. To your question of how long....My answer would be several hours under refrigeration (less then 40* F.) Your thin cut pork chops will be very tender, if not over cooked, without a marinade...With it; a layer of flavor may be added. A glaze of apple jelly etc. applied at the last minute would be yummy too!! HTH
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