Preheat the broiler. Season the pork chops with kosher salt.

Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Working in batches, lightly dredge the pork chops in the flour, reserving the remaining flour. Add the pork to the skillet and cook for about 1 minute per side, until lightly browned. Transfer the pork to a plate.

Reduce the heat to medium and add the remaining 1 tablespoon olive oil if needed. Add the shallot and cook, stirring, for about 3 minutes, until softened.

Increase the heat to medium-high. Add the sage leaves and 2 teaspoons of the reserved flour. Cook for about 30 seconds, until sizzling and fragrant.

Add the white wine and bring to a boil. Cook for about 2 minutes, or until the wine has reduced by half.

Add 1 cup of the chicken broth. Bring to a boil and cook for about 2 minutes, until the sauce has thickened slightly.

Return the pork chops to the skillet and bring the sauce back to a gentle simmer.

Place two bacon halves on top of each pork chop. Sprinkle the Fontina and Parmesan evenly over the chops.

Place the skillet under the broiler and cook for 1–2 minutes, until the cheese is melted, bubbling, and lightly browned. Watch closely so the cheese does not burn.

Serve immediately, spooning some of the pan sauce over each pork chop.