In a large skillet cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside.
Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned. About 8 minutes. Remove chops from the skillet and set aside.
Slice the onion thinly. Mince the garlic. Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes.
Slice the carrots thinly on the diagonal. Cut the cabbage lengthwise in half, cored, and sliced into shreds. Peel, core and thinly slice the apples.
Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Stir well to combine, cover and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Recover and return to a boil. Reduce heat to medium and cook until chops are tender, about 25 to 30 minutes.
Chop reserved bacon coursely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.