How to Make It
Combine warm 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 3/4 teaspoon black pepper and 1 1/2 teaspoons salt.
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 pork is cool enough to handle, slice it and set aside, covered.
Combine the kale, carrots, parsnips, and beet in a large bowl. Cook the bacon in a large skillet over medium until crisp, about 10 minutes. Remove bacon, using a slotted spoon; drain on paper towels, and transfer to bowl with kale mixture. Reserve drippings in a bowl; wipe skillet clean.
Cook 12 oz. sliced pork in 1 tablespoon drippings over medium-high until browned, about 1 1/2 minutes per side. Remove and set aside. Reduce heat to medium-low. Add 1/4 cup drippings to skillet (adding olive oil, if needed). Add sliced shallot, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; cook until tender, about 3 minutes. Remove from heat; whisk in sherry vinegar and honey.
Pour dressing over kale mixture; toss gently to coat. Top with pork and candied pecans.