Cook the bacon until almost crisp. Remove from pan and chop.
Reserve 3 tablespoons bacon grease from the pan and discard the rest.
Season pork chops with salt and pepper.
Over medium heat, add 2 tablespoons of oil to the same pan the bacon was cooked in. Add the pork chops into the pan.
Cook for 3-4 minutes per side, until nicely browned and the internal temperature is between 140º and 145º F (see note). This is easily done with a ThermoWorks Thermapen MK4 Thermometer.
Remove from pan, set aside and cover with foil.
In the same pan, add in the reserved bacon grease over medium heat.
Add the onions and cook for 3 minutes, until softened. Add in the garlic.
Add the apples, sage, rosemary, salt, pepper and cook 1 more minute.
Add in the chicken broth, apple juice, cider vinegar, and dijon mustard. Stir.
Bring to simmer and simmer until reduced by almost half, about 5 minutes (see the video if you are unsure what this should look like).
Turn heat to low and add the butter. Stir until combined.
Add the pork chops back in, along with any accumulated juices, cook until final temperature is at least 145º, up to 160º for well done pork chops. Top with bacon and spoon apples and sauce over the top.
The cut of your pork chops will alter the cooking time. Thinner pork chops will need less time, thicker pork chops will need more time.