Step 1

Preheat oven to 400 degrees. Line a baking sheet with a wire rack.

Step 2

Combine salt, pepper, and paprika in a small bowl. Evenly distribute the seasoning on both sides of the pork chops. Rub or pat the seasoning onto the chops with your fingers.

Step 3

Place the chops on the wire rack and bake for 25 to 30 minutes, or until the internal temperature reaches 145 degrees.

Step 4

With 15 minutes left on the pork chop oven timer, begin the sauce.

Step 5

In a non-stick skillet over medium heat, fry the bacon until tender crisp but do not overcook. Transfer the cooked bacon pieces to a small bowl but do not drain the bacon grease.

Step 6

Add 1 tablespoon of butter to the skillet and let melt. Add the garlic and sauté 1 to 2 minutes until fragrant.

Step 7

Add the mushrooms and toss to coat with the butter and garlic. Saute 2 to 3 minutes until they begin to soften. Add the remaining butter and continue cooking until the mushrooms are a rich brown color, about 3 to 4 more minutes.

Step 8

Add the heavy cream to the skillet and stir to combine. Return the bacon to the skillet. Reduce the heat slightly.

Step 9

Let the sauce simmer about 5 minutes to reduce slightly, sitrring occasionally to prevent burning. Add the cream cheese cubes and stir until melted and combined.

Step 10

Let the sauce simmer on low until the pork chops are done, about 5 minutes. Remove from heat.

Step 11

Remove the pork chops from the oven and nestle into the sauce. Use a spoon to drizzle some of the sauce on top of the pork chops. Garnish with fresh parlsey and serve.