Roll the fat sides of the pork chops in the salt flakes.
Sear the fat side in a smoking griddle pan for 2 minutes before frying each side for 4 minutes.
Fry chopped onion and bacon in olive oil until the onion starts to colour.
Add bouquet garni, mushrooms, and shallots to the pan and cook for 4 minutes.
Pour in cider to deglaze the pan and bring to a boil.
Add pork chops and cook for 15 minutes until the juices run clear.
Dust apple quarters with muscovado sugar and caramelise in the griddle pan for 10 minutes.
Remove pork to rest and boil the pan liquid rapidly.
Stir in mustard and cream and reduce until the sauce thickens.
Serve the chops with caramelised apples, carrots, potatoes, and the reduced sauce.