4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1 1/2 pounds Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges
2/3 cup apple cider
3 tablespoons brown sugar
2 teaspoons grated peeled fresh ginger
How to Make It
Prepare Master Brine. Add pork to brine; seal bag. Let stand in refrigerator 24 hours.
Remove pork from brine; rinse and pat dry. Let stand 30 minutes.
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.
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.