In a Large skillet cook bacon over medium to medium-high heat until crispy.  Remove bacon.  Fold bacon in paper towel and press to soak up extra grease.  Remove grease from pan and reserve for later.

          Add flour, Adobo and pepper together in a plastic bag with the pork loins and shake til well coated.  In skillet, brown chops in oil, not grease, with medium heat (approx. 5 min.).  Remove and set aside (keep warm).

           Use 1 Tbs. Bacon dripping to saute celery, onions, and garlic.  Move celery/onion mixture to a 3 Qt. pot, and add Rotel, zucchini, parsley, oregano, sage, adobo, pepper, thyme and apple cider.  Return Pork to pan, as well.  Bring to a boil, stirring occasionally.  Reduce heat and cover.  Simmer until zucchini is slightly tender (approx. 8-10 min.).  Sprinkle with bacon and parmesan .