1. In a large skillet over medium heat, cook the chopped bacon until crisp. Transfer the bacon to a plate and leave about 1 to 2 tablespoon of the bacon fat in the pan.

2. Season the pork chops generously with salt and pepper. If needed, add a bit of olive oil to the pan with the bacon fat. Sear the pork chops for 3 to 5 minutes per side until they’re nicely browned and cooked through, reaching an internal temperature of 145°F. Remove the pork chops to a plate.

3. Reduce the heat to medium and add the butter and minced garlic to the pan. Cook for 30 seconds, then pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard, heavy cream, maple syrup (if using), and fresh thyme. Let the sauce simmer for 3 to 5 minutes, allowing it to thicken slightly.

4. Return the seared pork chops to the skillet and spoon the creamy Dijon sauce over the top. Sprinkle the crispy bacon and chopped parsley over the dish, then serve it hot.