Brining your meat is certainly not necessary, but it adds so much moisture to lean cuts like pork and chicken. It's worth it if you have the time.
Oxmoor House SEPTEMBER 2012
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.
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