Apple, Goat Cheese and Pecan-Stuffed Pork Chops

Ingredients

• 2 tablespoons baker's corner brown sugar 
• 2 tablespoons countryside creamery butter unsalted
• 3 tablespoons carlini extra virgin olive oil 
• 6 ounces specially selected goat cheese log plain crumbled
• 4  granny smith apples thinly sliced
• 0.3 teaspoon stonemill essentials ground pepper black to taste
• 0.3 cup berryhill honey 
• 0.5  juice of lemon juiced
• 1 cup southern grove pecans chopped
• 2 pound roseland half pork loin 
• 0.8 teaspoon stonemill essentials iodized salt divided to taste
• 6 cups water divided

Equipment

• frying pan
• baking sheet
• oven
• pot
• baking pan

Directions

1. Slice the pork loin into 1-inch thick chops.
2. In a medium pot, bring 4 cups water, lemon juice, honey and 1/2 teaspoon salt to a boil for 2 minutes.
3. Remove from heat, add 2 cups cold water.
4. Pour the brine into a plastic container large enough for the chops.
5. Add the chops, brine overnight.
6. Preheat oven to 350 degrees F.
7. Place pecans on a baking sheet and bake for 5 minutes or until golden brown.
8. For the stuffing: In a large skillet over medium heat, melt the butter.
9. Add the apple slices, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper.
10. Saute until tender.
11. Remove from heat and allow to cool for 5 minutes.
12. Add the chopped pecans and goat cheese.
13. Remove the chops from the brine.
14. Slit each chop horizontally to create a large hole for the stuffing.
15. Spoon the stuffing into the chops. Season each chop with salt and pepper to taste.
16. In a large skillet over medium-high heat, sear each chop in extra virgin olive oil.
17. Place chops on a baking pan and bake for 20-30 minutes until internal temperature is 155-160 degrees F.