- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 thin-cut, bone-in center-cut pork loin chops
- 1 tart red apple (such as Braeburn), cored, cut into 16 slices
- 1/2 cup packed light brown sugar
- 6 slices bacon
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 cup Swanson® Unsalted Chicken Stock
- 1 lemon, juiced
- 4 green onions, chopped, divided
- salt to taste (optional)
- Mix salt and black pepper together; season both sides of each pork chop.
- Press both sides of apple slices into brown sugar to coat them.
- Cook bacon in a non-stick skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet.
- Mix 1 tablespoon olive oil and 1 tablespoon butter into the reserved bacon grease over medium heat; cook the brown sugar-coated apple slices until apples are tender and glazed, about 5 minutes. Transfer glazed apples to a plate in a single layer leaving room between each apple.
- Stir in the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet over medium-high heat. Brown pork chops, about 2 minutes per side. Transfer pork chops to a plate.
- Mix Swanson(R) Unsalted Chicken Stock, lemon juice, and 1/2 of the green onions into the skillet mixture; bring liquid to a simmer. Check sauce for seasoning; add salt to taste, if desired.
- Place the browned pork chops in the skillet and simmer in the sauce until pork chops are cooked through, about 20 minutes.
- Serve topped with 4 glazed apple slices per chop. Sprinkle with crumbled bacon; spoon a generous amount of the pan sauce over top. Finish with a sprinkle of green onions.