Brined Pork Chops with Apple Compote

Ingredients

• 0.7 cup apple cider 
• 4 servings master brine 
• 3 tablespoons brown sugar 
• 2 teaspoons ginger fresh grated peeled
• 1.5 pounds granny smith apples cored peeled cut into 3/8-inch wedges
• 24 ounce center-cut pork chops bone-in ( 1/)

Equipment

• frying pan

Directions

1. Prepare Master Brine.
2. Add pork to brine; seal bag.
3. Let stand in refrigerator 24 hours.
4. Remove pork from brine; rinse and pat dry.
5. Let stand 30 minutes.
6. Heat a large cast-iron skillet over medium-high heat until very hot. Coat pan with cooking spray.
7. Add pork; cook 3 to 4 minutes on each side or until done.
8. Transfer chops to a plate; cover and keep warm.
9. Add apples to pan; saut 5 minutes.
10. 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.