Cook's Illustrated Pork Chops with Apples and Onions

Pork and Apples go together really well, and this is another example of that pairing working.  Cook's Illustrated came up with a winner again, like usual, and although Aaron doesn't love pork chops, he still gave this a 7.  Owen gave it an 8, and Noah and I gave it a 9.  For 1 serving, the calories are 312, and we made six servings for this recipe.  This was found in my Cook's Illustrated International Best Recipe cookbook, our favorite :), and this is what I did.

3 oz bacon, chopped
2 T oil
2 T flour
1 3/4 c apple cider
3 bone-in pork chops (we cut them in half for our servings, they were really big)
salt and pepper
1 medium onion, halved and sliced thin
2 medium Granny Smith apples, peeled, cored, and cut into thin wedges
2 T water
1 medium garlic clove, minced
1 t minced fresh thyme leaves
2 bay leaves

Fry the bacon until crisp, leaving 2 T of bacon fat in the pan.  Gradually whisk in the flour until smooth.  Whisk until the mixture is a light brown, then whisk in the apple cider.  Bring to a boil, stirring occasionally, then set aside and cover.
Salt and pepper the pork chops.  Heat 1 T of the oil in a skillet until smoking.  Brown the pork chops on both sides, about 3 minutes per side, then set aside.  Add the onions, apples, water, 1/2 t salt, and the remaining T of oil to the same skillet.  Scrape up any brown bits on the bottom of the pan, and stir until the onion is softened.  Stir in the garlic and thyme and cook, about 30 seconds.  Return the chops to the skillet in a single layer along with any juices and the cider sauce.  Cover the chops and onions and add the bay leaves.  Cover the skillet, reduce the heat to low, and simmer until the pork is tender, about 30 minutes.
Remove the chops, increase the heat of the skillet to medium high, and simmer the sauce, stirring frequently, until thickened.  Discard the bay leaves and serve with the chops, apples, and onions and reserved bacon.