1) Combine all ingredients in a large container with a tight fitting lid.
2) Take the pork chops and insert a fillet knife into the side of each pork chop. Create a 4-cm lice along the side moving your knife along the inside of the chop creating a pocket. Be careful not to pierce the outer sides of the chop. Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.
For the reduction:
Add the cider to a medium saucepan over medium heat. Cook the cider, skimming off any scum that comes to the surface, until is becomes syrupy and is reduced to about 60ml.
For the stuffing:
1) Combine all the ingredients in a large bowl.
2) Preheat the barbecue to high.
3) Remove the pork chops from the brine, rinse and pat dry with paper towels. Stuff the cavity with the apples and grill for about 10 minutes on each side. Remove from grill to a serving platter and let rest for about 10 minutes. Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy!
For the red chilli caramelized pecans:
1) In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 140C/Gas 1 on a candy thermometer.
2) Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized. Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder.
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.