Prep everything — Pat the brined pork chops completely dry with paper towels (key for a good sear). Season lightly with black pepper. Have your onion, bell peppers, and garlic sliced and ready.

Cook the bacon — In a large oven-safe skillet (cast iron is ideal) over medium heat, add the chopped bacon. Cook, stirring occasionally, until crispy (5-7 minutes). Remove the bacon bits with a slotted spoon and set aside, leaving about 2-3 tablespoons of bacon fat in the pan (drain excess if needed).

Sauté the vegetables — In the same bacon fat over medium-high heat, add the sliced onions and bell peppers. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Push them to the side or remove to a plate if the pan gets too crowded.

Sear the pork chops — Increase heat to medium-high. Add a bit of oil/butter if the pan is dry. Sear the pork chops for 3-4 minutes per side until golden brown (they don't need to be fully cooked yet). Remove to a plate.

Build the sauce — Lower heat to medium. Add the minced garlic to the pan (with the veggies if still in there) and sauté for 1-2 minutes until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom. Let simmer for 1 minute.

Make it creamy — Stir in the heavy cream. Add the crispy bacon bits back in (and return the onions/peppers if removed). Bring to a gentle simmer. Taste and adjust with pepper or herbs if desired. The sauce will thicken slightly.

Finish cooking — Nestle the seared pork chops back into the skillet, spooning sauce and veggies over the top. Simmer on low for 5-10 minutes (or transfer to a 375°F oven for 10 minutes) until the chops reach an internal temperature of 145°F. Let rest for 3-5 minutes before serving.