Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

In a small Mixing Bowl, whisk together 2 tbsp of the 3 tbsp olive oil divided, the 1 tbsp whole grain or Dijon mustard, 1 tbsp balsamic vinegar, 3 cloves garlic minced, 1 tsp fresh thyme leaves or ½ tsp dried thyme, ½ tsp smoked paprika, ½ tsp 1 tsp kosher salt divided, and the ½ tsp black pepper freshly ground. Rub this mixture all over both sides of the 4 piece bone-in pork chops about 1 inch thick and set them aside to marinate briefly while you prep the produce.

Toss the 2 whole apples Honeycrisp or Fuji, cored and sliced into ½-inch wedges wedges and 1 large yellow onion halved and sliced into half-moons slices with the remaining 1 tbsp of 3 tbsp olive oil divided and the remaining ½ tsp of 1 tsp kosher salt divided. Spread them in a single layer across the Baking Sheet, leaving space in the center for the 4 piece bone-in pork chops about 1 inch thick.

Remove the pan from the Oven and let the 4 piece bone-in pork chops about 1 inch thick rest for 5 minutes before serving. Spoon the caramelized 2 whole apples Honeycrisp or Fuji, cored and sliced into ½-inch wedges and 1 large yellow onion halved and sliced into half-moons alongside each chop and garnish with fresh 1 tbsp fresh flat-leaf parsley roughly chopped if desired.