To marinate the chops, combine 2 tablespoons of the oil with the sugar, Italian herbs, garlic powder, paprika, chilli, garlic salt and pepper in a dish large enough to hold the pork.
Add the chops, turn to coat and leave to marinate for 30 minutes.
Heat the remaining 1 tablespoon of oil in a large pan and sauté the apple slices until golden. Transfer to a plate and set aside.
Fry the bacon in the same pan then set aside with the apples.
Remove the chops from the marinade and pan-fry in the same pan until the internal temperature reaches 62°C. They should be slightly undercooked as they will continue cooking while resting and being reheated in the sauce.
Transfer the chops to the plate with the apple and bacon and leave to rest while you make the sauce.
Discard any oil left in the pan. Add the stock, vinegar, honey, mustard and rosemary and cook, whisking, until the sauce starts to simmer.
Mix the cornflour and water to make a slurry. Add to the pan and simmer, stirring, until the sauce is slightly thickened.
Return the apple, bacon and chops and their resting juices to the pan and turn to coat in the sauce. Bring back to a simmer before serving the chops topped with the apples, bacon and sauce.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.