Add all of the ingredients for the apples to a saucepan, cover, and bring it to a full boil. Reduce the heat to a gentle boil and cook until the apples have softened to your desired doneness, about 10 to 20 minutes. Set aside until ready to serve.

Preheat the oven to 375 degrees F.

Heat a large cast iron skillet (or oven-safe skillet) over medium-high heat and cook the bacon until crispy, flipping occasionally. Transfer the bacon to a plate or cutting board and return the skillet with the bacon drippings to the stove top to cook the pork chops.

Season both sides of the pork chops with sea salt and pepper. Once the skillet is sizzling hot (if it isn’t already), carefully transfer pork chops in the hot skillet. Sear for 4 to 5 minutes per side, or until both sides are golden brown. If there is a ring of fat around the edge, be sure to give the fat a quick sear for a minute or two as well so that it becomes a little crispy.

Once the pork chops are nicely seared, immediately transfer the garlic, rosemary, apple cider, and vinegar to the skillet. Be careful with this step, as the skillet is very hot and the liquid will sizzle once it hits the skillet. Just be sure to keep your hands and face out of the way.

Transfer the skillet to the preheated oven and roast for 6 to 10 minutes, or until the internal temperature of the pork chops reaches 165 degrees Fahrenheit. Remember, the cook time will vary depending on how large and thick your chops are. To check the internal temperature, insert a meat thermometer into the thickest part of the chop.

Chop the bacon into small bits and sprinkle it over the finished pork chops.

Serve pork chops with the cider-spiced apples, and any additional choice of side dishes.