Season pork chops generously with salt and pepper.

In a large cast iron skillet, heat the olive oil and one tablespoon butter over medium heat. Once butter is melted, add pork chops and sear on all sides—about 3-4 minuter per side. Remove from pan onto a plate and reserve.

Add the apple slices and sauté until tender and lightly browned, about 5 minutes. Remove and reserve.

Add the bacon and cook until fat has rendered and bacon is golden brown, about 3-4 minutes. Remove and reserve.

Add shallots and garlic. Sauté until fragrant and translucent, about 2 minutes. Then, add back the bacon and pour the bourbon. Cook, scraping all the browned bits from the bottom of the pan until almost all evaporated,

Stir in the cider and return the pork chops to the pan, along with the thyme. Lower the heat to medium low, cover, and cook until a meat thermometer inserted in the thickest part of the pork chop reads 145 degrees F, about 5 minutes. Using tongs, remove the pork chops to rest for at least 3 minutes.

Raise the heat back to medium and stir in the heavy cream. Cook until thickened, about 3-4 minutes, and season with salt and pepper.

Add back the pork chops and apple slices.

Garnish with chopped parsley and serve!