4 (1-inch thick) pork chops
2 slices bacon, roughly chopped
1 large sweet onion, 1/2 chopped and 1/2 in wedges
4 sprigs fresh thyme, stripped
2 teaspoons chopped fresh sage leaves
1 Granny Smith apple, peeled, cored and sliced thin
2 tablespoons unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons pineapple-orange juice
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
Oil, for skillet
1 lemon, zested
2 teaspoons chopped flat-leaf parsley
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