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

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5 cups apple cider

2 cups water

1/3 cup kosher salt

6 (8-ounce) bone-in center-cut pork chops, trimmed

1 teaspoon extra-virgin olive oil

3 cups coarsely chopped Swiss chard

1 teaspoon minced seeded jalapeño 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 Gruyère cheese

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

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