Step 1

Season the pork chops on both sides with salt and pepper and set aside.

Step 2

In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan, leaving the bacon grease in the pan. Cool and crumble the bacon.

Step 3

Cook the pork chops in the bacon grease over medium-high heat, being sure to get a good sear on each side. Cook the pork chops until they reach an internal temperature of about 145°F. Be cautious not to overcook. Keep in mind that the carryover heat will continue to cook the pork chops, so I will often cook them to about 140°F and allow that carryover heat to continue cooking them once I've removed them from the pan. Remove the pork chops from the pan onto a plate and set aside.

Step 4

Reduce the heat to medium and add the garlic. Cook for about 1 minute or until fragrant, being cautious not to burn the garlic. Add the chicken broth and scrape the bottom of the skillet to loosen the browned bits.

Step 5

Bring the broth to a simmer and add the cream cheese. Use a whisk to mix well and cook until the cream cheese has melted and the sauce is smooth and thickened. Add additional salt and pepper to taste.

Step 6

Return the pork chops to the pan and coat them in the sauce. Add additional broth if the sauce gets too thick. Sprinkle the crumbled bacon over the top and serve.