Pork Chop Stuffed W/ Goat Cheese, Pecans, Caramelized Onions

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   ["Make a brine by combining the Kosher salt and water in a large bowl.", "Place the pork chops in the mixture and ""brine"" for 2 hours.", "Remove the chops from the liquid, and pat dry.", "Cut each pork chop horizontally in half to bone making a pocket for stuffing.", "Heat the butter in a heavy skillet set over medium heat.", "Add the onions and sprinkle with salt and pepper to taste.", "Stir to combine.", "Reduce the heat to low., and cook the onions, stirring occasionally for about 30 minutes or until they begin to caramelize.", "As the onions begin to caramelize you will need to add a tablespoon or two of water to deglaze the pan.", "You may need to do this several times during the caramelization process.", "The onions should turn golden brown after minutes of this.", "Remove from the heat and transfer to a medium bowl.", "Add the pecans and goat cheese to the onions and stir to combine.", "Refrigerate until mixture is completely cool, about 15 minutes.", "Insert stuffing into pockets in pork, dividing equally.", "Skewer pockets closed with toothpicks if necessary.", "Sprinkle pork with salt and pepper.", "Prepare barbecue (medium heat).", "Grill pork until cooked through, about 6 minutes per side."]

* Per serving · 4 servings · Values may vary.