• Season the chops on both sides with salt and pepper.
• Heat a skillet over medium high heat and add the oil. Sear the chops until the internal temp of the pork reads 125°F on an instant-read thermometer.
• Add the butter, garlic, and thyme to the skillet.
• Continue cooking the pork chops, basting in the sauce, until the internal temp reaches 135°F. Spoon the garlic butter over the chops when serving.

For the mac & cheese:

• Add the pasta to a large pot of boiling, salted water. Stir well and cook for a minute less than the package instructs. When done, drain and set aside.
• Meanwhile, cook the bacon until very crispy in a pan. Remove the bacon from the pan. Once cooled, add the bacon to a food processor. Pulse until small crumbs form.
• Add the shallots to the pan and sweat over medium low heat for 4 minutes. Add the garlic, salt and pepper, and cook for just 1 more minute.
• Add the butter and let it melt. Whisk in the flour. Cook for about 30 seconds.
• Slowly pour in the heated milk in a few additions, whisking constantly to incorporate.
• Whisk in the Dijon mustard.
• Bring the mixture to a simmer, reduce the heat to low, and cook for about 6 minutes until slightly thickened, stirring often. Stir in the cheddar until smooth. Turn the heat to low. Add the spinach and let it wilt.
• Add the pasta to the sauce. Stir well to combine. Taste and adjust for seasoning.
• Serve the mac and cheese with a sprinkle of bacon breadcrumbs and chives on top.