Alright,
So I usually marinade/brine my chops with cider vinegar, olive oil, sugar, spices, etc.  I'm brining a batch today, but realized I'm out of cider vinegar.  Would white vinegar work?  Maybe add applesauce?

The molecules of almost all those things are too large to penetrate meat in the time you have. Salt will penetrate, though. Salt it, or soak it in a 3 percent brine (that is, weigh the meat and water in grams and add 30 grams of salt for each 1000 grams of meat/water), and give it 24 hours to equalize the salt throughout the meat.

Add the rest of the stuff as a rub before you cook the meat, as it's just a surface treatment anyway. Surface treatments make a difference, too, but deep salt penetration makes a pork loin succulent, rather than dry.