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 425°.
3. 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.
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 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.