Cook the bacon in a large skillet over medium heat until cooked through and crispy, turning the bacon over with a fork as needed.  Remove the bacon and blot off excess grease with paper towel.  Let it cool, then cut into half inch pieces or crumble and set aside.  Drain the bacon fat from the skillet, then return 1 ½ tablespoons of the fat to the skillet.

While the bacon is cooking, chop the onion and mince the garlic.  Wash and cut the fresh okra or measure out the frozen.

Heat the bacon fat over medium high heat, then saute the onion for a few minutes, stirring occasionally, then add the garlic and stir constantly for a minute.

Deglaze the skillet by pouring in the chicken broth and scraping all the browned bits off the bottom of the skillet with a wooden turner.

Add the diced tomatoes, okra, salt, and pepper.  Cover the skillet with a lid, aluminum foil, or a small cookie sheet and bring to a boil.  Turn the heat down to medium low and simmer for 20 minutes, stirring occasionally with a large wooden spoon.

Remove from the heat and transfer to a serving bowl.  Stir in the crumbled bacon, reserving some for garnish.  Sprinkle the freshly chopped parsley on top for extra color and flavor.  Serve warm over mashed potatoes, rice, or grits.