Salt and pepper the pork chops. In a small bowl combine the brown sugar, chili powder, paprika, Italian seasoning, and garlic powder. Rub on all sides of the pork chops.
In a large skillet add the bacon and cook until no longer pink. Remove from the pan with a slotted spoon and set aside on a plate.
Add the pork chops to the skillet and cook until no longer pink and 145 degrees. Remove the pork chops and set aside on a plate.
Add the chicken broth, Dijon Mustard, cider vinegar, honey, thyme and rosemary. Whisk until it starts to simmer and reduce the heat and add apples. Let the sauce deglaze and simmer the apples until they start to soften.
Add in the pork chops and bacon and allow to heat through.