Pork Chops with Spiced Sweet Potatoes and Apples

4 cups apple cider
2 1/2 cups water
1/4 cup salt
1/2 cup cup golden brown sugar
3 tablespoons coarsely ground black pepper
1 teaspoon ground cinnamon
4 3/4-inch think boneless pork chops
preparation:
Combine first 6 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops. Cover and refrigerate at least 4 hours.

1 1/2 tablespoons vegetable oil
1 8-ounce red-skinned sweet potato (yam), thinly sliced
1 onion, thinly sliced
2 large unpeeled Granny Smith apples, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup canned low-salt chicken broth

preparation:
Drain pork chops. Pat pork dry. Sprinkle pork with salt and pepper. Heat oil in large skillet over medium high heat. Add pork; saute until brown, about 3 minutes per side. Transfer pork to plate.

Add potato and onion to skillet. Reduce heat to medium; saute until onion is golden, about 5-7 minutes. Mix in apples, ginger, and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes. Transfer pork to plates. Simmer sauce until slightly thickened, about 4 minutes longer.

or

Pre-heat oven 375F. Put all ingredients in greased baking pan and cook for approx. 30min.