1. Season the pork chops with 1/2 teaspoon of the salt and pepper.
2. Saute chops in oil in large skillet until browned, about 3 minutes per side. Remove to platter; keep warm. Drain drippings from skillet.
3. Add ginger and remaining salt to skillet. Pour in 3/4 cup cider. Heat to boiling. Add carrots; return to boiling. Reduce heat to medium; cook 6 minutes until carrots are tender.
4. Whisk together flour and remaining 1/2 cup cider in small bowl. Add to carrot mixture; cook, stirring constantly, for 2 to 3 minutes or until thickened. Return the chops to the skillet; heat through.