Season both sides of your pork chops generously with salt and pepper.

Carefully wrap each pork chop with 2-3 slices of bacon and secure the ends with a toothpick.

Heat a pan over medium heat. Add the olive oil and swirl to coat the bottom evenly.

Cook the top and bottom sides of the bacon-wrapped pork chops for 3-5 minutes per side, depending on the thickness, until the bacon is crispy and golden.

Remove the pork chops from the pan and set them aside on a plate. If the pan is dry, add more olive oil or half of the butter.

Finely chop the onion and add it to the pan, sautéing until it becomes translucent and softened.

Mince the garlic and add it to the pan with the onions, sautéing for a few more minutes until fragrant.

Add the apple cider vinegar and chicken stock to the pan, bringing it to a simmer and reducing slightly to create a savory sauce.