Combine the salt, peppercorns, bay leaf, and water in a sauce pan. Heat on medium until the salt has dissolved. Remove from heat and add the orange juice. Allow the brine to cool completely.

Place the pork chops in a shallow baking dish and pour in the brine. Cover and refrigerate for 30 minutes or up to 4 hours.

Remove the pork chops from the brine and pat dry with a paper towel. Season both sides with salt and pepper.

Melt the coconut oil in a cast iron skillet over high heat. Add the pork chops and cook on each side until golden brown and internal temperature reaches 150°

Remove from the skillet, tent with foil, and rest for 10 minutes before serving.

Preheat the oven to 375°

Cut the squash in half. Scoop out the seeds and set aside for later. Rub the squash with a tablespoon of soften ghee and season with salt and pepper.

Place on a baking sheet and roast for 60-70 minutes, until tender. Remove from the oven and allow to cool.

While the squash is cooling, reduce oven temperature to 300°. Clean the seeds, toss them in one tablespoon of olive oil, and spread on a baking sheet. Toast for 12-15 minutes, until fragrant and golden brown.

Scoop the flesh into a bowl (if using an immersion blender) or food processor. Add two tablespoons of ghee, cinnamon, salt, pepper, and orange zest. Puree until smooth. Garnish with the toasted seeds.