Stuffed pork cutlets in the oven

Ingredients:

• 1 tbsp. + 2 tsp. coarse salt
• 1 cup brown sugar
• 1 tbsp. black peppercorns
• 1 tbsp. ground mustard
• 2 tbsp. apple cider vinegar
• 450 g ice cubes
• 4 natural pork cutlets on two bones (2.5-4 cm thick; weighing approximately 340 g each)
• 1.5 cups crumbled cornbread
• 1/4 cup walnuts
• 1/4 cup dried cherries
• 2 tablespoons golden raisins
• 1.5 tsp freshly ground black pepper
• 2 tsp fresh sage
• 1/4 cup low-fat yogurt or kefir
• Vegetable oil

Preparation:

1. In a 6-quart container, combine 1 teaspoon of salt, brown sugar, peppercorns, mustard, and vinegar. Stir until the salt and sugar dissolve. Let the mixture sit for 5-10 minutes. Add ice cubes and stir to melt most of the ice. Add the patties, making sure they are submerged in the brine. Cover and refrigerate for 25 minutes.
2. Preheat oven to 260°C with a rack in the center of the oven.
3. Remove the cutlets from the brine, rinse, and pat dry. Holding a knife parallel to the cutting board, cut a deep, 5 cm-wide pocket into the side of each cutlet.
4. In a bowl, combine cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt, and buttermilk. Spoon about 1/4 cup of the filling into the pocket of each patty. Brush both sides of the patties with oil.
5. Heat a cast iron skillet until it begins to smoke. Place the patties in the skillet and cook until well-browned, about 5 minutes per side.
6. Transfer the pan to the oven and bake for another 12 minutes, or until the internal temperature of the meat reaches 140°F (60°C) for medium-rare. Be sure to check for doneness in the thickest part of the meat, close to the bone, not in the filling. Let the patties rest for 5 minutes and serve.