1. Prepare Master Brine. Add pork to brine; seal bag. Let stand in refrigerator 24 hours.
2. Remove pork from brine; rinse and pat dry. Let stand 30 minutes.
3. Heat a large cast-iron skillet over medium-high heat until very hot. Coat pan with cooking spray. Add pork; cook 3 to 4 minutes on each side or until done. Transfer chops to a plate; cover and keep warm.
4. Add apples to pan; sauté 5 minutes. Add cider, brown sugar, and ginger, scraping pan to loosen browned bits. Reduce heat to low; cook 5 minutes until apple is tender, stirring frequently.