Pre-heat oven to 400 degrees F and only cook 4 pieces of bacon flat on a sheet tray until crispy, about 12-15 minutes. Remove and set aside, but leave the oven on for the pork chops.

Start the apple cider glaze by adding cider, remaining piece or bacon, vinegar, sliced ginger, mustard, brown sugar, 1/4 teaspoon salt, and a couple cracks of pepper to a small pot. Bring to a simmer and cook for 10-12 minutes or until the liquid has reduced by half. Set aside.

Use a sharp knife cut cut a pocket in the pork chops so they can be stuffed. Make sure the pocket is deep and wide, you can ask your butcher to do this. Set the pork chops aside and make the filling by chopping the cooked bacon and adding it to the ricotta cheese with a 1/4 teaspoon of salt and a few cracks of pepper, mix well. Use a spoon and stuff each pork chop equally, making sure the filling is fully distributed.

Season the pork chops with a generous pinch of salt and a few cracks of pepper on each side. Pre-heat a cast iron pan over medium-high heat with 1 tablespoon of oil for 2 minutes. Sear the pork chops for 2-3 minutes on the first side until they are golden brown, flip and immediately transfer the pan to the oven. Cook pork chops 8-12 minutes and during the last 3 minutes of cooking spoon some glaze over the top of the pork chops . Remove pork chops from oven, add more glaze, and let them rest on a clean plate for 3 minutes before serving. Cook pork chops until an instant-read thermometer reaches between 145 degrees F and 160 degrees F.

Serve pork chops with remaining glaze on the side and enjoy!