Ingredients

• 2-3 pound Roseland Half Pork Loin
• 6 cups water, divided
• 1/2 lemon, juiced
• 1/4 cup Berryhill Honey
• 3/4 teaspoon Stonemill Iodized Salt, divided, plus additional to taste
• 1 cup Southern Grove Chopped Pecans
• 2 tablespoons Countryside Creamery Unsalted Butter
• 4 Granny Smith apples, thinly sliced
• 2 tablespoons Baker's Corner Brown Sugar
• 1/4 teaspoon Stonemill Ground Black Pepper, plus additional to taste
• 6 ounces Happy Farms Preferred Goat Cheese Log, crumbled
• 3 tablespoons Carlini Extra Virgin Olive Oil

Instructions

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. Pour the brine into a plastic container large enough for the chops. Add the chops, brine overnight.
4. Preheat oven to 350°. Place pecans on a baking sheet and bake for 5 minutes or until golden brown.
5. For the stuffing: In a large skillet over medium heat, melt the butter. Add the apple slices, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté until tender. Remove from heat and allow to cool for 5 minutes. Add the chopped pecans and goat cheese.
6. Remove the chops from the brine.
7. Slit each chop horizontally to create a large hole for the stuffing.
8. Spoon the stuffing into the chops. Season each chop with salt and pepper to taste.
9. In a large skillet over medium-high heat, sear each chop in extra virgin olive oil.
10. Place chops on a baking pan and bake for 20-30 minutes until internal temperature is 155-160°.