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1
Start by rendering the bacon drippings by frying the bacon in a small saucepan over medium-low heat.
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2
Once crisp, spoon out and place on paper towel.
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3
There should be about 2 tablespoons of bacon drippings left in the saucepan. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux.
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4
Then, pour in the broth and fish sauce and stir until incorporated.
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5
Increase the heat to medium-high, and bring the sauce to a boil.
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6
Cook until it's thickened (around 3 minutes). Cover the saucepan and set it aside.
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7
Season the chops on both sides with salt and pepper.
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8
Heat 1 tablespoon of ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown.
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9
Transfer the chops to a plate
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10
Toss the onions and apple-along with a sprinkle of salt-into the empty skillet.
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11
Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet.
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12
Add the minced garlic and saute until fragrant (about 30 seconds).
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13
Transfer the chops back into the skillet, and smother 'em with the cooked onions and apple.
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14
Pour the reserved sauce onto the chops
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15
and add the thyme sprigs
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16
or until the pork chops are fork tender.
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17
Plate the chops, and top them with gravy and the reserved bacon bits.
