1. Start by heating a large skillet over medium heat. Cook the chopped bacon until it’s crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the skillet.
2. Season the pork chops with salt and pepper on both sides. Add olive oil to the skillet with the bacon drippings, then sear the pork chops for 3-4 minutes on each side, or until they are golden brown. Remove and set aside on a plate.
3. In the same skillet, reduce the heat to medium-low and add the maple syrup, Dijon mustard, and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan to add flavor to the sauce.
4. Return the pork chops and crispy bacon to the skillet, turning the chops to coat them in the sauce. Let simmer for 5-7 minutes, or until the pork chops are cooked through and the sauce has thickened slightly.
5. Garnish with fresh thyme leaves before serving for a touch of color and aroma.

Remember, cooking is about adjusting to what feels right. If the sauce is too thick, add a splash of chicken broth or water to reach your desired consistency.