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

Had a large jug of Cider in the fridge and went searching for a recipe that would use it up. This turned out to be a stellar dinner! Pork was tender and well-flavored. I seared the chops for just 3 minutes each side, then placed (covered w/foil) into 300 degree oven to 'finish' for about 10 minutes. The result exceeded my expectations. Tian was good, but I'll double the Chard & garlic next time. Will definitely make this for a 6-person dinner party.

The pork chops came out really well. I would definitely make this again for company- the presentation is beautiful and combination of ingredients shouts gourmet. The flavors in the butter topping were perfect. I made a few changes to the butter mixture- first I sauteed finely chopped onions, celery and carrots, then I added the rest of the ingredients plus one chopped apple. I cooked the butter mixture over low heat so it became more of a sauce- a sauce with tons of vegetables and savory hints of bacon and the relish of orange zest. I want to start using this butter mixture over vegetables and as a basis for stuffing!

This was amazing....lots of different flavors that all worked really well together. I might increase the jalapeno next time for extra spice.

The flavors in this recipe are outstanding. The butter, with walnuts, apple-smoked bacon and a hint of orange, is a great complement to the cider-brined pork which is very tender. Because of the number of ingredients and time involved, I consider this a special occasion dish. A great autumn treat!

my husband raved about the flavors. more complicated than necessary. Save your non-stick pan to reuse for many of the steps. I think I can cut the time down by half the next time I make this.