Cook bacon in large nonstick skillet 5 minutes. Add shallots and garlic; sauté 5 minutes. Add mushrooms; sauté until lightly browned, 6 minutes. Add broth, thyme, salt and pepper; cook 4 minutes, until liquid has evaporated. Transfer to plate; keep warm.
Heat butter in large nonstick skillet over medium-high heat. Add chops; cook 3 minutes per side. Transfer to baking sheet. Top each with mushroom mixture and cheese.
Bake in heated 375 degree F oven 10 minutes or until instant-read thermometer reaches 160 degrees F. Sprinkle with parsley. Makes 6 servings.
