For the Pork Chops:
To prepare brine, in a large heavy-duty zip-top plastic bag combine water, salt, sugar, peppercorns, cinnamon sticks, cloves and star anise. Seal bag and shake until salt and sugar dissolve. Add pork chops to brine solution. Seal bag and refrigerate 24 hours for full flavor, but at least 2 hours.
Remove pork from brine, rinse and pat dry. Let pork stand for 30 minutes before cooking.
In a large cast iron skillet, heat oil over medium high heat. Add pork and cook 4 to 6 minutes on each side or until done. Remove from heat and keep warm.
For Apple Compote:
Reduce heat under skillet and add butter and sliced apples. Saute 5 minutes, stirring frequently. Add cider, brown sugar, ginger, cinnamon and allspice, scraping pan to loosen browned bits on bottom of pan. Reduce heat to low and cook 5 minutes, or until apples are tender, stirring frequently. Add applesauce and stir to combine, add more or less applesauce to make the sauce the desired consistency. Makes 4 servings.