11ozhard apple cider330ml can cider (you probably won't use all)
Preheat the oven to 400F/200C.
Pat the pork chops dry and sprinkle both sides of them with a little salt and pepper. Dice the onion and cut the rutabaga/swede into large bite-sized pieces. Quarter the apple, remove the core then cut each quarter into four pieces cross-wise.
Warm the butter and oil in a wide ovenproof dish/skillet over a medium-high heat. Sear the pork on all sides (including the fat), cooking just a couple minutes each side to let it brown. Remove the chops from the pan and set aside.
Add the bacon and onion to the pan and cook for a couple minutes until the onion softens and bacon is cooked but not yet crisp. Add the rutabaga and swede to the pan, cook a couple minutes then add the pork back into the pan, nestling them in between everything else.
Pour over the cider until it almost covers everything. stir in the mustard and scatter over the thyme (or use sage, if you prefer, but use approx ½ quantity).
Cover the dish either with a lid or foil, if it doesn't have a lid, and put in the oven for approx 25-30min until pork is cooked and rutabaga and apple are tender.
Note - you can add an extra pork chop to make this serve 3 and there will probably be enough sides, it is quite generous for 2.