In a large pot, cook bacon until crispy. Remove bacon from pot and add diced onion to hot bacon fat; cook until onions become translucent and soft. Add coffee and brown sugar and continue cooking until the mixture thickens slightly. Return crispy bacon to the pot along with vinegars. Cook for another 5 minutes then remove from heat. Carefully pour out any excess fat that separates from the jam. Spread mixture onto a sheet tray to cool.

Prepare the pork chop by cutting a pocket starting at the fat side of the chop. Insert your knife until you are just about at the bone and work it slowly to the side and back towards the opening. Be sure not to cut through the meat or the jam will drip out. Gently stuff the cooled jam into the pork chop. Season with salt and pepper.

Heat a large sauté pan with 3 tablespoons of oil, lay the pork chops in the pan away from you to prevent the oil from splashing towards you. Sear on one side for about 3 minutes until golden-brown. Flip pork chops over and put entire pan in the oven at 425°F for 9 minutes. Serve with broccolini and new potatoes, or other seasonal veggies.