In a large skillet, over medium heat, brown the bacon and onion. Once the bacon is crispy, remove with a slotted spoon and set aside.
Season your pork chops with the salt, pepper and garlic blend or whatever seasonings you are using. Add a tbs of butter to the pan and cook the pork chops until they reach an internal temp of 145. Use a meat thermometer to be sure to not overcook them. Remove and set aside
Add the other tbs of butter to the pan. Whisk in the garlic and cook just until fragrant, about 1 minute.
Whisk in the flour and let it cook down for 2-3 minutes.
Whisk in the chicken broth and heavy cream. Be sure as you are doing this to scrape all the bits off the bottom of the pan.
Once the sauce has started to thicken, stir in the parmesan cheese. (You will need to constantly stir this or the cheese can get clumpy)
When your sauce is smooth and creamy, stir the bacon and onions back in. Add the pork chops back in and cover each one with some of the sauce. Garnish with parsley if desired.
