Harpa's Pork Chops a la Diane

First recipe!
Harpa started waxing poetic about some awesome pork chops she made using improvised ingredients.  I of course started drooling and had to re-create them immediately:

Serves 2

4 slices bacon
2 thick cut pork chops from a happy pig (I like 'em with the bone in)
Salt and pepper to taste
4-5 leaves fresh sage, thinly sliced
1 onion, quartered and sliced thin
2 apples, cut in 8ths or 16ths
dash of cinnamon and nutmeg (fresh grated if you have it)
1/3 C white wine or apple brandy (paleo mod: chicken stock or water)
1/3 C heavy whipping cream (paleo mod: coconut milk)

Preheat oven to 350°F.
In a heavy, oven proof skillet over medium heat, cook the bacon until it's about halfway done, set aside.  Season pork chops with salt and pepper.  Increase heat to medium-high and brown the pork chops about 3 min. each side in the bacon fat. Set those aside, too.  If the pan seems dry, add about 1/2T olive oil and add the sage leaves and fry them until fragrant and crispy, about 1 minute.  Add onion and apples, a dash of cinnamon and nutmeg, and cook over medium heat until beginning to soften, about 5 minutes.  Add wine or brandy to the pan and boil for a minute or two, scraping up any brown bits from the bottom of the pan with your spoon.  Now stir in the cream, and nestle the pork chops in the apples and onions.  Either lay the bacon slices on top of the pork chops, or crumble the bacon and add it to the pan.  Stick the whole thing in the oven and bake for about 15-20 minutes or until the pork chops are done (170°F internal temperature).

I just slapped down some spinach leaves under this for something green, but a nice salad would be good along side as well.