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Cider-Brined Pork Chops with Walnut-Bacon Butter and Apple and Butternut Squash Tian Recipe

Cider-Brined Pork Chops with Walnut-Bacon Butter and Apple and Butternut Squash Tian Recipe

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Cider-Brined Pork Chops with Walnut-Bacon Butter and Apple and Butternut Squash Tian

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Ingredients

Count

Nutrition

312

Calories

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Ingredients:

Serving

5 cups apple cider
2 cups water
1/3 cup kosher salt
6 (8-oz) bone-in center-cut pork chops, trimmed
1 tsp extra-virgin olive oil
3 cups coarsely chopped swiss chard
1 tsp minced seeded jalapeno pepper
2 garlic cloves, minced
8 oz 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 oz)
1 lb yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
cooking spray
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/2 cup apple cider
1/4 cup fat-free , less-sodium chicken broth
1 (1-oz) slice white bread
1/4 cup (1 oz) shredded gruyere cheese
2 tbsp finely chopped walnuts, toasted
2 tbsp unsalted butter, softened
1/2 tsp grated orange rind
1/4 tsp freshly ground black pepper
dash of ground nutmeg
1 slice applewood-smoked bacon, cooked and finely crumbled
1/4 tsp freshly ground black pepper

Directions:

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.
Preheat oven to 425°.
To prepare the tian, heat oil in a large nonstick skillet over medium-high heat. Add chard, jalapeño, and garlic to pan; sauté 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 425° for 50 minutes or until vegetables are tender.
Preheat broiler.
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.
To prepare butter, combine walnuts and next 5 ingredients (through bacon) in a bowl, stirring well.
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 155° 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	311.9 Kcal (1306 kJ)
Calories from fat	70.49 Kcal
		% Daily Value*
Total Fat	7.83g	12%
Cholesterol	31.04mg	10%
Sodium	1704.44mg	71%
Potassium	965.32mg	21%
Total Carbs	52.4g	17%
Sugars	29.25g	117%
Dietary Fiber	3.25g	13%
Protein	11.27g	23%
Vitamin C	30.7mg	51%
Vitamin A	0.4mg	14%
Iron	62.8mg	349%
Calcium	133.3mg	13%

Amount Per 100 g
Calories	60.42 Kcal (253 kJ)
Calories from fat	13.66 Kcal
		% Daily Value*
Total Fat	1.52g	12%
Cholesterol	6.01mg	10%
Sodium	330.2mg	71%
Potassium	187.01mg	21%
Total Carbs	10.15g	17%
Sugars	5.67g	117%
Dietary Fiber	0.63g	13%
Protein	2.18g	23%
Vitamin C	6mg	51%
Vitamin A	0.1mg	14%
Iron	12.2mg	349%
Calcium	25.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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