Smothered Pork Chops with Bacon Gravy

In a large skillet cook the bacon, then set aside on paper towels. Reserve 2 Tbsp of pan drippings, discard or freeze the remainder.

In a small bowl mix together 1/4 cup all-purpose flour, 1 tsp garlic and herb Mrs Dash, 1/2 tsp seasoned salt and black pepper. Dust chops on all sides with the seasoned flour.

In the same large skillet, heat 1 Tbsp olive oil with bacon drippings over medium-high heat. Brown the pork chops over medium-high heat for 1-2 minutes on each side. Add additional oil as needed while cooking. Cook in batches, then remove from the pan cover and keep warm.

To the pan add the butter, onion, mushrooms, Worcestershire sauce and 1/2 of the fresh thyme to the pan. Scrape any brown bits from the bottom of the pan.

Add the remaining 1 tsp Mrs. Dash, 1/2 tsp seasoned salt, and black pepper to your taste. Cook for 10 minutes then add the minced garlic and cook for 1 minute longer.

Sprinkle the cooked mushrooms and onions with 1/4 cup all-purpose flour. Mix the flour into the mushrooms and onions, cooking over medium-low heat just until dissolved.

Gradually add the milk. Cook stirring constantly over medium-high heat until it's beginning to thicken. Mix in the remaining thyme.

Add the pork chops back to the pan, and simmer until cooked through and fork tender about 8-10 minutes.

Sprinkle with crumbled bacon just before serving.