3 slices bacon
salt; to taste
black pepper; to taste
6 large loin pork chops
vegetable oil; as needed
3 lrg granny smith apples; cored and peeled
1/3 cup brown sugar
2 tbsp all purpose flour
1 cup water
1 tbsp cider vinegar
1/4 tsp dried sage
1/2 cup seedless raisins

1. Preheat oven to 350F.

2. In a large, heavy skillet, fry bacon till crisp, drain on paper towels, and crumble well.

3. Salt and pepper both sides of pork chops. Brown pork chops in bacon fat, adding a little vegetable oil if necessary. Arrange the chops in a large baking dish. Rough chop apples and divide evenly over chops and sprinkle with brown sugar.

4. Add flour to the fat in the skillet and stir over moderate heat about 1 minute. Add the water, vinegar, and sage and cook stirring, till thickened. Stir in the raisins and crumbled bacon.

5. Pour the mixture around the chops, cover with aluminum foil and bake 1 hour.

6. Remove from oven, let stand 15 minutes and remove foil.

Serve over rice.