Preheat oven to 400 degrees F. Line a large baking sheet with foil; set aside.

In a large skillet, crisp fry bacon. Dice bacon. Reserve drippings and drain bacon on paper towels. Set aside.

In a small saucepan, combine the molasses, bourbon and dijon mustard. Bring to boil over medium-high heat. Reduce heat to medium-low and boil for about 10 minutes or until there is about 1/2 cup of reduced glaze.

Pat chops dry. Sprinkle with salt, pepper & garlic powder. Brown pork chops in reserved bacon drippings. Brown each side about 8-10 minutes. Place browned chops on prepared baking sheet.

Coat each chop with about 1 tbs of the glaze.

Bake in preheated oven 10-15 minutes. Remove and drizzle additional glaze over chops. Top with diced bacon.