Cider-Brined Pork Chops With Walnut-Bacon Butter And Apple And Butternut Squash Tian

• Pork:
• 5 cups apple cider
• 2 cups water
• 1/3 cup kosher salt
• 6 (8-ounce) bone-in center-cut pork chops, trimmed
• Tian:
• 1 teaspoon extra-virgin olive oil
• 3 cups coarsely chopped Swiss chard
• 1 teaspoon minced seeded jalapeno pepper
• 2 garlic cloves, minced
• 8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
• 1 large Rome apple, peeled, cored, and cut into 1/8-inch-thick slices (about 6 1/2 ounces)
• 1 pound Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
• Cooking spray
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup apple cider
• 1/4 cup fat-free, less-sodium chicken broth
• 1 (1-ounce) slice white bread
• 1/4 cup (1 ounce) shredded Gruyere cheese
• Butter:
• 2 tablespoons finely chopped walnuts, toasted
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon grated orange rind
• 1/4 teaspoon freshly ground black pepper
• Dash of ground nutmeg
• 1 slice applewood-smoked bacon, cooked and finely crumbled
• Remaining ingredient:
• 1/4 teaspoon freshly ground black pepper

1. To prepare pork, combine 5 cups apple cider, 2 cups water, and 1/3 cup kosher salt in a large bowl; stir until salt dissolves. Add pork chops to cider mixture; cover and refrigerate 2 hours.
2. Preheat oven to 425u0b0.
3. To prepare the tian, heat oil in a large nonstick skillet over medium-high heat. Add chard, jalapeno, and garlic to pan; saute 3 minutes or until chard wilts, stirring occasionally. Layer half of squash, apple, potatoes, and chard mixture in a shallow 2-quart broiler-safe baking dish coated with cooking spray. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Repeat the layers with remaining squash, apple, potato, chard mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Combine 1/2 cup cider and broth; pour mixture into baking dish. Cover dish with foil. Bake at 425u0b0 for 50 minutes or until vegetables are tender.
4. Preheat broiler.
5. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and cheese; sprinkle over vegetable mixture. Broil 2 minutes or until breadcrumbs are browned. Remove from broiler, and keep warm.
6. To prepare butter, combine walnuts and next 5 ingredients (through bacon) in a bowl, stirring well.
7. Remove pork from brine mixture; discard brine mixture. Pat pork dry with paper towels. Sprinkle pork with 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until a thermometer registers 155u0b0 or until desired degree of doneness. Place about 1 cup tian on each of 6 plates; top each serving with 1 pork chop. Divide butter mixture evenly among pork chops.

apple cider, water, kosher salt, pork chops, extravirgin olive oil, swiss chard, pepper, garlic, butternut squash, apple, gold potatoes, cooking spray, salt, freshly ground black pepper, apple cider, chicken broth, white bread, gruyere cheese, butter, walnuts, unsalted butter, orange rind, freshly ground black pepper, ground nutmeg, bacon, remaining ingredient, freshly ground black pepper

Taken from www.myrecipes.com/recipe/cider-brined-pork-chops-with-walnut-bacon-butter-apple-butternut-squash-tian (may not work)