Just for grins I recently made a basic brine (water & salt) and added a few tablespoons of Worcestershire sauce to see what would happen with a couple of pork chops. They started out pink but after a day in the brine they had taken on a leathery brown tone.
Because of the salt in the brine and sauce all I seasoned them with was some black pepper prior to grilling.
I really didn't have any idea of what to expect but they actually turned out pretty good. The brine definitely got into the meat but the sauce wasn't overpowering, and the chops were nice and moist. I might think about refining the brine into a real recipe.