2 Fuji apple, cored and sliced
4 pork chops (about 1 inch thick)
1 teaspoon black pepper
2 teaspoons kosher salt, divided, plus more to taste
2 tablespoons olive oil
4 slices thick-cut bacon, chopped
2 sprigs sage
2 shallots, sliced
2 teaspoons all-purpose flour
1 cup apple cider
2 tablespoons Dijon mustard
Preheat oven to 400°F. Season pork chops evenly with pepper and 2 teaspoons salt. Heat oil in a large oven-safe skillet over high until smoking. Cook pork chops, undisturbed, until browned on one side, 3 to 4 minutes. Transfer pork chops, browned side up, to a large plate; set aside. Wipe skillet clean, and add bacon. Cook over medium, stirring occasionally, until crisp, 5 to 7 minutes. Transfer bacon to a paper towel–lined plate, reserving drippings in skillet. Return skillet with drippings to medium-high. Add sage and cook, undisturbed, until sage is crisp, 1 to 2 minutes, turning once. Transfer sage to plate with bacon. Add sliced apple and shallots to skillet. Cook, stirring often, until shallots are softened, 3 to 5 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Add apple cider and mustard. Cook, stirring constantly, until sauce is thickened and smooth, 2 to 3 minutes. Stir in remaining 1/4 teaspoon salt. Remove from heat. Place pork chops, browned side up, in skillet, nestling apples around pork chops. Sprinkle with bacon. Transfer skillet to preheated oven, 10 to 15 minutes. Remove from oven; season to taste with salt. Garnish with crisped sage.