For this Ginger Spice Brine I toasted the spices of anise, coriander, fennel, peppercorns and the bay leaves first to bring out the flavor of each and their essential oils. I then added those to some boiling water and fresh slices of ginger and let them simmer for 5 minutes.
Slice the ginger root lengthwise into three or four pieces.
In a sauté pan toast the coriander, anise, fennel, peppercorns and bay leaves.
In a plastic container put the kosher salt, brown sugar, fresh ginger and toasted spices.
Add the boiling water to the brine container and swirl to dissolve.
Add ice cubes and stir to melt most of the ice.
Add chops making sure to cover with brine. Refrigerate for 24 hours.
In a cast iron skillet heat to almost smoking. Add butter and sear pork chops 4 minutes on each side. Remove pork loin chops from pan and and keep warm.
Add the apple juice and reduce to almost a syrup/glaze. Add the pork loin chops back to the pan and continuously spoon apple glaze over pork turning over again. Serve immediately.