Bacon, Apple and Rum Pork Chops

In a large non-stick skillet over medium heat, cook bacon until crisp and lightly golden, about 3 minutes. Using a slotted spoon, remove the bacon from skillet and drain on paper towels. Pour excess bacon grease into a small bowl. Set aside.

In the same skillet, melt the butter and add apples. Sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl. Set aside.

Liberally sprinkle the pork chops with the salt and pepper. Using the same skillet as before, add about 1 tablespoon of the reserved bacon grease. Heat the pan to medium high heat. Add the pork chops and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm. Set aside.

Using the same skillet, add in the onions and sauté until they are golden brown. Sprinkle the onions with the flour and stir to incorporate. Add the rum, apple juice, chicken stock, and heavy cream. Bring to a simmer. Return the apples and pork chops (along with their juices) back to the skillet. Simmer until cooked through, about 10-15 minutes. Season the salt with salt and pepper to taste.

Garnish with the reserved bacon bits.