Heat a large skillet over medium heat. Add diced bacon and cook until fat renders and bacon is crispy. Remove bacon; reserve fat.

Add olive oil if needed, then sauté onion, carrot, and celery in bacon fat until soft, about 8 minutes.

Deglaze pan with red wine, scraping up brown bits. Cook until nearly dry.

Return bacon to pan. Add tomatoes and Calabrian chili. Stir, lower heat, and simmer uncovered for 45 minutes until thickened.

Preheat oven to 350°F. Season pork chops generously with kosher salt.

In the same pan or clean skillet, heat reserved bacon fat over medium-high.

Sear chops 3–4 minutes per side until deep golden crust forms.

Transfer to a foil-lined baking sheet. Roast until internal temp hits 145°F (about 8–10 minutes depending on thickness). Let rest 5 minutes.

Plate pork chops. Spoon ragu over the top.

Garnish with fresh chopped parsley and flaky salt if desired.