Ingredients
4 cups warm water
1/3 cup granulated sugar
2 teaspoons mustard seeds
1 bay leaf
1/3 cup plus 5 tsp. kosher salt, divided
2 (1-inch- thick) bone-in, pork shoulder blade chops (about 3 1/4 lb. total)
1 3/4 teaspoons black pepper, divided
2 tablespoons canola oil
2 medium-size yellow onions (about 1 lb.), sliced (about 4 cups)
1/2 cup apple cider
1/4 cup chicken broth
1 tablespoon whole-grain mustard
10 ounces (1-inch) French bread cubes
4 tablespoons olive oil, divided
4 cups chopped sweet onion
3 ounces chopped baby spinach
6 large eggs
2 cups whole milk
1/2 teaspoon dry mustard
6 ounces shredded Swiss cheese, divided
Directions
1
Combine water, sugar, mustard seeds, bay leaf, and 1/3 cup of the salt in a large bowl; whisk until salt and sugar dissolve. Add pork chops, submerging completely; cover and chill 1 1/2 hours. Remove pork from brine; discard brine. Pat pork chops dry, and sprinkle with pepper and remaining 1 1/2 teaspoons salt.
2
Heat oil in a large skillet over medium-high. Cook pork chops until browned, 3 to 4 minutes per side. Remove chops from skillet. Add onions; cook, stirring occasionally, until softened, about 6 minutes. Add apple cider. Cook until reduced slightly, about 2 minutes. Transfer onion mixture to a 6-quart slow cooker; stir in chicken broth and mustard. Place pork chops on top of onion mixture. Cover and cook on LOW until pork chops are tender, about 4 hours. When the meat is cool enough to handle, chop it and set aside.
3
Preheat the oven to 375˚F. Toss the French bread cubes with 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bake in the preheated oven until lightly toasted, about 10 minutes.
4
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-low. Add the sweet onion and 1/2 teaspoon kosher salt. Cook until deeply browned, about 30 minutes. The baby spinach; cook, until wilted, about 1 1/2 minutes. Cool 15 minutes.
5
Whisk together eggs, milk, 2 teaspoon kosher salt, 1/2 teaspoon black pepper, and dry mustard in a large bowl. Add 10 oz. chopped pork, 3 oz. Swiss cheese, bread cubes, and onion mixture to egg mixture; stir to combine. Pour into a lightly greased 11- x 7-inch baking dish. Place on a rimmed baking sheet. Sprinkle with remaining 3 oz. Swiss cheese.
6
Bake at 375°F until golden brown and set, about 45 minutes, shielding with foil during last 10 minutes to prevent excess browning, if needed.