• 4 1-inch thick pork chops
• 2 slices bacon, roughly chopped
• 1 large sweet onion,  1/2 chopped and 1/2 in wedges
• 4 sprigs fresh thyme, stripped
• 2 tsp. chopped fresh sage leaves
• 1 Granny Smith apple, peeled, cored and sliced thin
• 2 Tbs. unsalted butter, room temperature
• 1 1/2 cups plus 2 Tbs. pineapple-orange juice
• 1/4 tsp. ground cinnamon
• salt and freshly ground black pepper
• oil, for skillet
• 1 lemon, zest
• 2 tsp. chopped flat-leaf parsley

How to prepare:

Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.  Serve with rice and green beans. Enjoy!