Mix all of the ingredients except the pork chops and pour into a resealable plastic bag. Add the pork chops. Refrigerate for 2 hours.
Meanwhile, in a medium saucepan, boil the cider, maple syrup and bitters over moderately high heat until reduced by half, about 10 minutes. Season with salt and pepper and let cool.
Combine all of the ingredients except the oil, salt and pepper in a medium saucepan and bring to a boil. Cook over moderately high heat until the apples just begin to soften, 5 minutes. Reduce the heat to moderately low and simmer until the liquid has thickened, 25 minutes; keep warm.
Remove the pork chops from the marinade and pat dry. In a large cast-iron skillet, heat the oil until shimmering. Season the chops with salt and pepper and cook over moderately high heat, turning, until nicely browned, about 7 minutes. Reduce the heat to moderately low and brush with the glaze. Cook for about 7 minutes, turning and brushing with additional glaze, until an instant-read thermometer inserted in the chops near the bone registers 140°. Transfer the chops to a platter and let stand for 5 minutes. Serve the chops with the apple compote.