Heat a large skillet over medium high heat add ½ tbsp olive oil.

Add pork chops and sprinkle with ½ tsp salt and ¼ tsp pepper and sear each side of pork for 5 to 6 minutes until browned. Remove pork from skillet and set aside.

In a medium size mixing bowl combine: chicken broth, remaining salt and pepper, Dijon mustard, balsamic vinegar, and apple sauce. Whisk together and set aside.

In the same skillet over medium high heat add the remaining 1 tbsp olive oil, onion, garlic, Brussels sprout halves, rosemary and sage leaves. Stir fry until veggies are lightly browned and softened for about 5 minutes.

Add pork chops back to the skillet, and pour the chicken broth sauce mixture over the pork chops and Brussels sprouts. Sprinkle with crumbled bacon.

Heat until sauce is bubbling, turn down heat to low, cover and simmer for 5 to 8 minutes or until pork is done. Serve.