Cut bacon into small chunks. In a large cast iron skillet, cook on medium heat until the bacon is crispy. Remove the bacon from the skillet to a plate, leaving the fat in the skillet.

Season the pork chops with salt and pepper. In the same skillet, on high-medium heat, sear pork chops 4 minutes on each side in bacon fat. Remove the pork chops from the skillet to rest on a plate.

Add 1 tablespoon olive oil to the same skillet. Add sliced mushrooms and minced garlic to the pan and season with salt and fresh chopped basil leaves. Cook on medium heat for 5-7 minutes, stirring, until mushrooms soften.

Add chicken broth and increase the heat to bring to boil, continuously stirring. Add heavy cream and 2 oz cream cheese and stir until everything is smooth. Reduce heat to low.

Add the pork chops and bacon back into the pan. Cook on low heat, covered, for 10 minutes or until the pork chops are cooked through.

When ready to serve, top the pork chops with the creamy mushroom and bacon mixture, and add more basil leaves.