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1
In a large non-stick skillet over medium heat, cook bacon until crisp and lightly golden, about 3 minutes.
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2
Using a slotted spoon, remove the bacon from skillet and drain on paper towels.
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3
Pour excess bacon grease into a small bowl.
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4
Set aside.
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5
In the same skillet, melt the butter and add apples.
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6
Sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes.
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7
Transfer the apples and any juices from skillet to a small bowl.
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8
Set aside.
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9
Liberally sprinkle the pork chops with the salt and pepper.
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10
Using the same skillet as before, add about 1 tablespoon of the reserved bacon grease.
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11
Heat the pan to medium high heat.
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12
Add the pork chops and brown for 2 minutes per side.
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13
Transfer the chops to a plate and cover to keep warm.
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14
Set aside.
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15
Using the same skillet, add in the onions and saute until they are golden brown.
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16
Sprinkle the onions with the flour and stir to incorporate.
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17
Add the rum, apple juice, chicken stock, and heavy cream.
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18
Bring to a simmer.
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19
Return the apples and pork chops (along with their juices) back to the skillet.
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20
Simmer until cooked through, about 10-15 minutes.
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21
Season the salt with salt and pepper to taste.
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22
Garnish with the reserved bacon bits.
