Start by rendering the bacon drippings by frying the bacon in a small saucepan over medium-low heat.
Once the bacon bits are crisp (about 5-8 minutes), spoon them out and set the bacon aside on a paper towel-lined dish.
There should be about 2 tablespoons of bacon drippings left in the saucepan. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux.
Keep whisking as you cook the roux until browned. Then, pour in the broth and fish sauce and stir until incorporated.
Increase the heat to medium-high, and bring the sauce to a boil. Cook until it’s thickened (around 3 minutes). Cover the saucepan, turn off the heat, and set it aside.
Season the chops on both sides with salt and pepper.
Heat 1 tablespoon of ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown. Transfer the chops to a plate.
Toss the onions and apple—along with a sprinkle of salt—into the empty skillet.
Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet.
Add the minced garlic and sauté until fragrant (about 30 seconds).
Transfer the chops back into the skillet, and smother ’em with the cooked onions and apple.
Pour the reserved sauce onto the chops, and add the thyme sprigs, before bringing the sauce to a boil over high heat. Then, reduce the heat to low, and cover the skillet. Simmer for 30 minutes or until the pork chops are fork tender.
Plate the chops, and top them with gravy and the reserved bacon bits.