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Smothered Chops with Onions and Bacon
4 ounces bacon (about 4 slices), chopped
3 onions, halved and sliced ½ inch thick
4 teaspoons brown sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
⅓ cup all-purpose flour
1 cup low-sodium chicken broth
¼ cup soy sauce
2 bay leaves
6 7-ounce bone-in blade-cut pork chops, about ¾ inch thick, sides slit to prevent curling
Salt and pepper
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley
1. Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes; transfer to slow cooker. Pour off all but 2 tablespoons bacon fat left in skillet.
2. Add onions, 1 teaspoon sugar, garlic, and thyme to fat in skillet and cook over medium-high heat until onions are softened and well browned, about 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out and lumps; transfer to slow cooker.
3. Stir remaining tablespoon sugar, soy sauce, and bay leaves into slow cooker. Season pork chops with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6 to 8 hours on low or 3 to 5 hours on high.
4. Transfer pork chops to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in vinegar and parsley and season with salt and pepper to taste. Spoon 1 cup sauce over chops and serve with remaining sauce.
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