Plate the pork chops. Season with salt, pepper and whole caraway seeds and turn in flour.
Fry in hot oil on both sides, remove and keep warm.
In the drippings, brown the bacon strips. Add the chopped onions and garlic, fry and then dust with a little flour. Deglaze with white wine, pour in beef broth or jus and boil down well.
Stir in the cream until smooth, and bring to the boil again.
Stir in the chopped parsley and briefly toss the pork chops in it again.
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