In a large stock pot combine salt, sugar, water, pepper, and vinigar; bring to a boil for 3 minutes. Remove from heat, add ice.Soak pork chops for 6 to 8 hours.

In a large skillet fry bacon medium, remove, chop fine and set aside. Add butter, melt over medium heat,sweat onion and celery until translucent.Add apples and pecans and cook for 4 minutes.

In a large bowl combine cornbread, bacon, parsley and spices. Add onion-apple mixture, stir to combine.

Drain and rinse pork chops. With a sharp paring knife cut a pocket for the stuffing.

Stuff chops with stuffing. Fry in oiled pan for 3 minutes per side in batches and place on sheet pans. Cook in a 350° oven until internal temp is 160°.

In a medium sauce pan combine sauce ingredients and boil for 4 minutes.