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Heat olive oil over medium-high heat in a large skillet.
Season pork chops with salt and pepper; add to skillet and cook for 5 to 6 minutes per side, or until golden brown and edges are crispy. Cooking time depends on the thickness of the pork chops.
Remove pork chops from the skillet; set aside and keep covered.
Add bacon pieces to the skillet and cook until crispy.
Remove from skillet and set aside. Keep bacon fat in the skillet.
Melt butter in the same skillet and stir in the garlic, thyme, and rosemary; cook for 30 seconds, or until fragrant.
Deglaze the skillet with the chicken broth, scraping up any bits from the bottom of the skillet. Continue to cook for 4 minutes, or until reduced by half.
Stir in the cream and dijon mustard; season with salt and pepper and bring to a simmer.
Lower the heat and cook for about a minute or until sauce starts to thicken.
Add in parmesan cheese and baby spinach; cook for 1 minute.
Return pork chops to the skillet and continue to cook for 1 to 2 minutes, or until heated through.
Remove from heat.
Garnish with cooked bacon pieces and fresh chopped parsley; serve.