BRINING: Place 2 cups apple cider, water, salt in a gallon size zip-top bag, close and massage to dissolve the salt. Add pork chops and seal again. Place bag on a rimmed baking sheet and arrange chops in a single layer. Let brine at room temperature for 30 minutes or refrigerate for up to 8 hours.

Pre-heat the Qookingtable on 5. When the orange light is off, set temperature to ~ #7 to #8 (varies by model). Meanwhile remove the pork chops from brine, pat dry well with paper towels and coat with 1/2 tbsp cooking oil. When the teppanyaki is hot (orange light off) add chops. Cook until they begin to brown, about 1 to 2 minutes per side. Reduce heat to #6 and continue about 4 to 6 minutes more total, turning a couple of times until almost done. Transfer into the outer warming area of the teppanyaki or plate and tent with foil. Add ½ tbsp oil to hot cooking center, spread it out with a spatula and add onion, garlic, sprigs of thyme and add apples. Cook until beginning to soften and golden brown, about 5 minutes. Add remaining ½ cup apple cider and cook until apples and onions are tender and cooked to your liking. Season to taste. Switch off the teppanyaki and serve. Note: Pork chops can easily overcook, getting dry. Make sure to cook them to slight pink center only. They will continue cooking while resting and be perfect when apples and onions are ready