Cut the bacon slices crosswise into ¼” wide pieces.
In a large Dutch over set over medium heat, cook the pieces bacon until nice and crispy. Remove the bacon to a plate with a slotted spoon and set aside.
Pat the pork chops real dry, sprinkle with salt and pepper and add them to the hot bacon fat to brown them nice and good on both sides. Make sure to leave a little bit of room between the pieces of meat to allow good air circulation, else the meat will boil as opposed to brown. You might have to work in 2 or 3 batches, depending on the size of your Dutch oven. When the pork chops have a nice golden crust, remove them to a plate and reserve.
Add the onions to the Dutch oven and cook until slightly softened and caramelized, about 2-3 minutes. Add the paprika, salt and pepper and continue cooking until fragrant, about 1 minute.
Add the cabbage and cook until softened, 2-3 minutes. Throw in the apples and bacon and stir well. Give that another 4-5 minutes cooking time. While that’s happening, mix the water (or chicken stock), unsweetened apple juice, apple cider vinegar and Dijon mustard together with a whisk. Pour that over the cabbage mixture, throw in the fresh herbs and stir to combine one final time.
Arrange the pork chops over the cabbage and cover with reserved cabbage leaves to help seal in moisture.
Place in the oven and bake for 2 to 2½ hours, until the meat is nice and tender
Let stand for 15-20 minutes before serving. This will allow the flavours and juices to settle and get nice and comfy, which will result in your dish tasting that much better.
Inspired by Beyond Bacon's Apple & Bacon Stuffed Pork Chops
Pork Chops with Braised Bacon and Apple Cabbage https://thehealthyfoodie.com/pork-chops-with-braised-bacon-and-apple-cabbage-inspired-by-beyond-bacon-paleo-recipes-that-respect-the-whole-hog/