Preheat oven to 450 degrees Fahrenheit and line a sheet pan with foil.
Arrange bacon slices on the sheet pan and place in the oven for 10-15 minutes, until crispy and fat has rendered. Transfer bacon to a paper towel-lined plate and reserve bacon fat for the marinade.
In a small bowl, mix together Salt Free Paleo Powder Herbed, maple syrup, dijon mustard, apple cider vinegar, garlic, red pepper flakes, and reserved bacon fat.
Toss the halved Brussel sprouts, chopped apple, and sage with half of the prepared marinade. Coat the pork chops in the remaining half of the marinade.
Place pork chops in the middle of the sheet pan and spread the Brussel sprouts and apples around.
Transfer the sheet pan to the oven and bake for 15 minutes, then flip the pork and stir the Brussel sprouts and apples. Bake for an additional 5-10 minutes, depending on the thickness of the pork. Let pork rest for at least 5 minutes before serving and slicing.
To serve, crumble bacon and stir into the Brussel sprouts and apples. Scoop onto a plate with sliced pork.