Season the chops liberally with salt and pepper. Heat the olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook. Turn them once untli carmelized and the meat is just turning firm. (about 10-12 minutes total cook time) Transfer to a plater and cover with foil to reserve.
Add a drizzle more olive oil to the pan you used for the pork chops. Scrape the pan to get all that good pork pan linings into the oil.
Add the bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until the onions are soft (about 6-7 minutes). Sprinkle in flour. Stir for one minute. Add the beer. Cook until reduced by half (about 2 more minutes). Whisk in the stock.
You may need to add more flour to get the gravy to your preferred thickness. Remove from heat and season with pepper. You don't need any to add any salt, because of the bacon.
Pour the gravy over the chops.
Sprinkle with the parsley and serve!
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