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1
In a large saucepan, combine the water with the salt, sugar, thyme, rosemary, garlic, peppercorns and crushed red pepper.
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2
Squeeze the juice from the orange halves into the brine and add the oranges.
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3
Bring to a simmer over moderately high heat, stirring to dissolve the salt and sugar.
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4
Transfer to a large bowl and let cool completely.
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5
Add the pork chops and refrigerate, covered, for 12 hours.
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6
Melt the butter in a medium saucepan.
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7
Stir in the flour until a paste forms.
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8
Gradually whisk in the milk until smooth; bring to a boil over moderately high heat, whisking constantly.
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9
Reduce the heat to low and simmer for 10 minutes, whisking often.
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10
Remove from the heat.
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11
Stir in the Cheddar, mascarpone and 2 tablespoons of the Parmesan cheese.
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12
Season with salt, pepper and nutmeg and transfer to a large bowl.
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13
Meanwhile, in a large saucepan of boiling salted water, cook the penne until al dente; drain.
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14
Stir the penne into the cheese sauce.
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15
Spoon the penne into four 1-cup gratin dishes and sprinkle with the remaining 2 tablespoons of Parmesan.
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16
Melt the butter in a large skillet.
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17
Add the corn and cook over moderately high heat, stirring, for 2 minutes.
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18
Add the stock and simmer until the corn is just tender, about 2 minutes longer.
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19
Season with salt and pepper.
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20
Shortly before serving, preheat the oven to 400.
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21
Bake the macaroni and cheese for about 12 minutes, or until bubbling.
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22
Turn on the broiler and broil the macaroni and cheese for about 1 minute, or until lightly browned.
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23
Keep warm.
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24
Meanwhile, light a grill or heat a grill pan.
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25
Remove the chops from the brine and pat dry.
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26
Brush the grill with oil.
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27
Grill the chops over a medium-hot fire for 6 minutes per side, or until browned and just cooked through.
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28
Reheat the corn.
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29
Set the chops on plates, spoon the corn alongside and drizzle with truffle oil.
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30
Place a dish of macaroni and cheese on each plate and serve.
