Add the pork chops to a large ziplock bag and pour in all of the pickle juice from the jar. Set aside for 20 minutes.
Roughly chop the pickles and set aside.
Meanwhile, heat an extra large skillet over medium-high. Add the bacon and onion to the skillet, stirring occasionally until the bacon is almost cooked and the onion is tender (approximately 5 minutes).
Remove the pork chops from the bag and pat them dry with paper towels. Season the chops liberally on both sides with salt and pepper.
Add the chops to the skillet, making room for them amongst the bacon and onion so the chops touch the bottom of the pan and brown them well on both sides. This should take approximately 2-3 minutes per side.
Remove the browned chops from the skillet and keep warm on a plate.
Add the beef broth and reserved pickle juice (from the bag) to the skillet making sure to scrape up the browned bits from the bottom of the pan. Bring the sauce to a boil and cook for 5 minutes.
Add the chops back into the skillet along with any juices that remain on the plate.
Add the chopped pickles to the skillet over the chops. Cover the skillet and place the skillet in a preheated 350-degree oven for 20 minutes.
Serve hot and enjoy!