Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper and a wire baking rack.

Add the sliced bacon to your cold cast iron skillet. Heat it up to medium heat. Stir the bacon occasionally until crispy. Remove from the pan, and drain the cooked bacon on a paper towel.

Score the fat cap on the pork chops to prevent them from curling up while cooking. Season generously with salt + pepper.

In the same cast iron skillet, sear the pork chops in the rendered bacon drippings. About 2 minutes per side and edge until crispy and golden brown. Transfer the pork chops to the rimmed baking sheet with wire rack. Finish cooking in the oven until the pork chops have an internal temperature of 145ºF, about 10 minutes.

While the pork chops are finishing in the oven, make the sauce. In the same cast iron skillet with the drippings, add the sliced onion, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, for 5 minutes until soft. Add in the garlic and cook until fragrant, 30 seconds.

In a jar or small bowl, whisk together the chicken stock and arrowroot powder. Pour over the mushrooms and onions, using a wooden spoon to scrape up and brown bits from the bottom of the cast iron skillet. Bring to a simmer to activate the arrowroot powder to thicken, then turn off the heat.

Add in the cooked bacon, thyme leaves, lemon zest + cashew cream. Stir to combine.

Serve the pork chops warm with the bacon mushroom sauce. I especially love this served with my cauliflower mash! Garnish with more fresh thyme.

Leftovers will keep refrigerated in an airtight container for at least 5 days.