Make a quick brine for the pork chops by combining the Angry Orchard hard cider, apple cider vinegar, 3 tablespoons of olive oil, 1 tablespoon of sriracha, and 1 teaspoon of salt. Place the pork chops in the brine and let them soak for 2 hours.
In a small bowl, mix together the remaining sriracha, brown sugar, 3 tablespoons of olive oil, paprika, and minced ginger until a thick paste forms. Chill this mixture until you're ready to spread it on the pork chops.
Bring the pork chops to room temperature while preheating the oven to 375°F (190°C). Heat a grill or grill pan and sear each chop on both sides for 2-3 minutes, or until grill lines appear.
Spread the sriracha sauce mixture on each pork chop, covering them evenly. Transfer the pork chops to the preheated oven and bake for 10 minutes to finish cooking.
Once cooked, remove the pork chops from the oven and let them rest for 5-10 minutes. This step is crucial for retaining moisture and ensuring juiciness.
Serve the Sweet & Sriracha Hard Cider Pork Chops alongside a nice cold bottle of Angry Orchard hard cider. Enjoy!