4 pork chops
Salt and pepper, to taste
1 tablespoon of olive oil
4 slices of bacon, diced
8 oz of sliced mushrooms
2 cloves of garlic, minced
1/4 cup of chicken broth
1/4 cup of heavy cream
1 tablespoon of chopped fresh parsley or thyme, for garnish (optional)
Season the pork chops with salt and pepper on both sides.
In a large skillet over medium-high heat, add the olive oil. Once hot, add the pork chops and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the pork chops from the skillet and set aside.
In the same skillet, add the bacon and cook until crispy. Remove the bacon from the skillet and set aside.
Add the mushrooms and garlic to the skillet and cook for 3-4 minutes, or until softened.
Add the chicken broth and heavy cream to the skillet. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
Return the bacon and pork chops to the skillet and cook for 1-2 minutes, or until the pork chops are heated through.
Taste and adjust seasoning as needed.
Serve the pork chops in plates, spoon the mushroom and bacon mixture on top, and garnish with fresh parsley or thyme, if desired.