1. TO BRINE THE CHOPS: Using sharp paring knife, cut 1-inch opening into side of each chop, then cut pocket for stuffing (see illustrations below). Dissolve sugar and 1/4 cup salt in 6 cups water in large bowl or container; submerge chops, cover with plastic wrap, and refrigerate for 1 hour.

2. TO MAKE THE STUFFING: Heat oil in medium saucepan over medium heat until shimmering; add onion and sugar and cook, stirring occasionally, until beginning to color, 20 to 25 minutes. Meanwhile, combine dates, cherries, and port in microwave-safe bowl; cover with plastic and microwave on high until simmering, about 1 minute. Set aside until needed. Squeeze juice from orange wedges into small bowl; reserve juiced wedges for sealing stuffing pockets in chops.

3. When onions are soft, add dried fruit/port mixture, 1/4 cup orange juice, thyme, 2 tablespoons vinegar, salt, and pepper to taste; continue to cook, stirring occasionally, until mixture is jamlike, 10 to 12 minutes. Stir in remaining 1 tablespoon vinegar and pecans; transfer to bowl and cool until just warm, about 15 minutes.

4. TO STUFF AND COOK THE CHOPS: Adjust oven rack to lower-middle position, place rimmed baking sheet or shallow roasting pan on rack, and heat oven to 450°F. Remove chops from brine and rinse under cool running water; pat dry with paper towels. Place one-quarter of stuffing in pocket of each chop. Trim reserved orange wedges from stuffing recipe to 2-inch lengths; insert one orange wedge into each pocket to contain stuffing. Sprinkle chops with salt and pepper.

5. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until just beginning to smoke. Arrange chops in skillet and cook without moving chops until well browned, about 3 minutes. Using tongs, flip chops and cook until well browned on second side, 2 to 3 minutes longer.

6. Using tongs, transfer chops to preheated pan in oven; cook until instant-read thermometer inserted into center of stuffing registers 135°F, 15 to 20 minutes, flipping chops halfway through cooking time. Transfer chops to platter, tent loosely with foil, and let rest 10 minutes (internal temperature will climb to 145°F); sprinkle chops with blue cheese. Serve immediately.

Serves 4