Pork Chops:
4 C. water
4 C. fresh orange juice
1/2 C. jalapeno, coarsely chopped
1/4 C. packed brown sugar
2-1/2 t. fine sea salt
4 (8-oz) bone-in center-cut pork chops
2 slices bacon
1/2 C. onion, finely diced
1/4 C. apple, finely diced
1/4 C. mushrooms, finely diced
1/4 C. butternut squash, peeled and finely diced
1/4 C. Swiss Chard, finely diced
1 garlic clove
1/4 t. salt
1/4 t. black pepper
1 T. olive oil
Sauce:
1-1/2 C. onion, finely chopped
1/4 C. celery, finely chopped
1 t. jalapeno pepper, minced
1 garlic clove, minced
2 T. all-purpose flour
1/2 C. beef broth
1/2 C. water
1/2 C. whole tomatoes, coarsely chopped
To prepare pork, combine first 5 ingredients in an airtight container, stirring until sugar dissolves. Add pork; seal and refrigerate 8 hours or overnight. Remove pork from brine; pat dry. Discard brine.
Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1/2 C. onion and next 5 ingredients (through garlic) to drippings in pan; cook 8 minutes or until squash is tender and liquid evaporates, stirring frequently. Stir in bacon.
Cut 1-in horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 3 T. vegetable mixture into each chop. Sprinkle both sides of chops evenly with salt and black pepper. heat oil in large cast-iron skillet over high heat. Add pork to pan; cook 3 mintues or until browned. Remove pork from pan; reduce heat to medium-low.
To prepare sauce, add onions to pan; cook 4 minutes or until browned, stirring frequently. Add celery, jalapeno, and garlic to pan; cook 3 minutes, stirring constantly. Stir in flour; cook 1 minute. Add broth and water, stirring until flour dissolves. Add tomatoes; increase heat to medium-high. Return pork to pan; simmer 10 minutes or until desired degree of doneness.