Cider-Brined Pork Chops with Creamed Leeks and Apples

4 1/4 cups apple cider

3 tablespoon coarse salt

6 allspice berries

1 bay leaf

4 10-ounce bone-in center-cut pork rib chops

4 tablespoons (1/2 stick) butter

5 large leeks (white and pale green parts only), thinly sliced

1 cup almond milk

1 Tablespoon arrowroot

1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges

1 tablespoons sugar

1/2 cup chicken stock

1/3 cup Calvados

3 Tablespoons butter

1. Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.

2. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Mix arrowroot with almond milk and mix well. Add to pan and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper.

3. Melt remaining 2 tablespoons butter in large iron skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside.

4. Drain pork. Rinse under cold water; pat dry. Brush pork with butter. Pan sear pork chops in a medium hot iron frying pan; Heat the pan first, then add butter, then add pork chops, after butter is sizzling

5. Meanwhile, re-warm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.