2) Take the pork chops and insert a fillet knife into the side of each pork chop, and cut along its length to create a pocket, taking care not to pierce the outer sides of the chop.
3) Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.
4) To make the caramelised pecans, cook the sugar and water in a heavy-bottomed saucepan, until the temperature reaches 275 degrees F on a sugar thermometer. Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelise, add the vanilla extract and stir gently but constantly until fully caramelised. Pour onto a baking sheet lined with baking parchment and leave to cool. Sprinkle with the chilli powder. Set aside until ready to use.
5) For the reduction, pour the cider into a medium sized saucepan set over a medium heat. Cook the cider until syrupy and reduced to about 60ml, skimming off any surface scum as necessary.
6) Combine all the ingredients for the stuffing in a large bowl.
7) Preheat the grill to high.
8) Remove the pork chops from the brine, rinse and pat dry with paper towels.
9) Stuff the cavity of the chops with the apples and grill for about 10 minutes on each side, until cooked. Remove from grill to a serving platter and leave to rest for about 10 minutes.
10) Brush with the cider reduction, sprinkle with the chopped caramelised pecans and enjoy!
A viewer, who may not be a professional cook provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Cook's Note: Working with cooked sugar is dangerous and should be approached with extreme caution.