In a shallow bowl, mix flour and pepper. Dip chops in flour mixture to coat both sides; shake off excess.
In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4–5 minutes on each side or until a thermometer reads 145 degrees. Remove from pan; keep warm.
In same skillet, add mushrooms, onion and turkey bacon to drippings; cook and stir
2–3 minutes or until mushrooms are tender. Add garlic; cook for 1 minute.
Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
In a small bowl, mix-cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork chops.