Combine 1 cup cider, salt, mustard, cider vinegar, ginger, garlic, and 2-3 sprigs of rosemary in a microwave proof bowl. Microwave on high for 1-2 minutes or until salt is dissolved. Cool completely (can add a handful of ice to make cooling process faster).

Add pork to cider mixture and marinate for at least 1 hour, preferably overnight in the refrigerator.

Once marinate complete, dry pork off and season with salt and pepper. Heat 1 tablespoon of oil in large saute or cast iron pan. Sear pork on each side for at least 2-3 minutes or until done. Remove from pan and set aside.

Heat additional 1 tbsp. oil over medium-high heat in pan. Season brussels sprouts with salt and pepper and sear cut side down in pan. Add apple slices. Cook for about 5-8 minutes or until sprouts and apples are charred. Deglaze pan with ½ cup apple cider and chicken broth.

Add pork chops back to pan and heat until warmed throughout, sauce is reduced slightly, and brussels sprouts are softened. Top with additional rosemary springs and toasted pecans. Serve and enjoy!