In a large skillet, cook the bacon over medium heat until browned and crisp. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set skillet aside. Save bacon.

Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon

salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned, about 8 minutes.

Remove chops from skillet and set aside.

Add onion and garlic to skillet. Cook, stirring until onions soften,

about 3 minutes. Add carrots, cabbage, bay leaves, cider, apples, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Stir well to combine, cover and bring to a boil. Uncover pan and add pork chops on top of cabbage mixture. Recover and return to boil.

Reduce heat to medium and cook until chops are tender, about 20 to 25 minutes.

Chop reserved bacon coarsely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.