2) When the oil smokes, add the chops and cook, turning once, until caramelised and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, Reserve.
3) Add a drizzle more oil to the pan, add the bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in the flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper.
Pour the gravy over the chops, sprinkle with parsley and serve immediately.