1. Place all ingredients into the water and bring to the simmer. Remove from the heat and let cool. Then place your pork chops in the brine for 6 hours and then pat dry.
2. Poach the pork chop in chicken stock, garlic, bay leaf and thyme at 65 degrees centigrade for 25-30 minutes.
3. Remove the skin from the fat on the chop, and any excess fat on the skin and lightly score.
4. Sprinkle a little bit of olive oil and sea salt on the skin and place on a tray on parchment paper with another piece of parchment on top and use another tray on top to press the crackling down.
5. Place into a preheated oven at 180 degrees. Cook for 18 minutes.  Remove from the oven  and remove the top tray.  You should have lovely crackling.  Finish with a little sea salt and picked thyme leaves.
6. Whisk together the butter, marmite and lemon juice to make the marmite butter.
7. Sprinkle a little olive oil on the chops and place on a hot barbeque. Cook until nicely roasted with a good colour and until fat has caramelised.  Control the heat to prevent too much flare up from the fat over the coals.
8. Towards the end of cooking, brush the chops with marmite butter.
9. Allow to rest.

For the chimichurri:

1. Roughly chop all herbs and place all ingredients into a blender and blitz until you get a lovely salsa.

For the apple compote

1. Peel and quarter the Bramleys, remove the core and slice thinly. Add the sugar, cider and sliced Bramleys to a medium saucepan, cook over medium heat with a lid on until the apples are completely soft and translucent. Blitz in a blender until smooth return to a clean pan.
2. Peel and quarter the Granny Smith apples, remove the core. Dice into roughly 1.5cm cubes.
3. Add the diced granny smith apples to the Bramley puree and cook until they are softened. Finish with picked thyme

Plating Up

1. Take your rested pork chops and carve on the width into nice 1cm thick slices.
2. Place the carved chop onto a plate with a good spoonful of the warm apple compote, some chimichurri and piece of glazed crackling.
3. Drizzle with olive oil and sea salt and some thyme leaves and serve with some buttered new potatoes.  Enjoy!