In a shallow bowl, combine the flour, seasoned salt, garlic powder, onion powder, paprika, and black pepper.

Pat the pork chops dry, then dredge them in the flour mixture, shaking off any excess. Reserve 2 tablespoons of the seasoned flour for the gravy.

Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until golden brown. Transfer them to a plate.

Reduce the heat to medium. Add the bacon to the skillet and cook until crispy. Remove half of the bacon and set aside for garnish.

Add the sliced onions and mushrooms to the bacon drippings and cook for 6–8 minutes, stirring occasionally, until softened and lightly caramelized.

Stir in the garlic and cook for 30 seconds.

Add the butter, then sprinkle in the reserved flour. Cook for 1 minute while stirring constantly.

Slowly whisk in the chicken broth until smooth. Stir in the Worcestershire sauce and heavy cream.

Bring the gravy to a gentle simmer. Return the pork chops to the skillet along with any juices that collected on the plate.

Cover and cook for 8–10 minutes, or until the pork reaches an internal temperature of 145°F and the gravy has thickened.

Top with the reserved bacon and fresh parsley before serving.