1/2 lb. bacon, diced
3 T. flour
1-3/4 c. chicken stock / broth
1 T. vegetable oil
4 pork chops, 1/2" to 1" thick
1 tsp. kosher salt
1 tsp. freshly ground pepper
3 medium onions, halved & sliced thin
3 cloves garlic, minced
1 tsp. fresh thyme leaves, minced
3 bay leaves
1 T. parsley leaves, finely minced
Fry bacon in a medium skillet over medium heat until it is lightly browned, 6 to 7 minutes. Remove the bacon from pan & set aside on a small plate. Reduce heat to medium-low & gradually stir in flour with a whisk or wooden spoon. Continue stirring, constantly scraping edges of the pan, until the mixture is light brown, 4 to 5 minutes.
Slowly add chicken stock while stirring vigorously with the whisk or wooden spoon. Once mixed, reduce heat to low to keep the sauce warm.
Pat the pork chops with paper towels until they are very dry (crucial step, in order for chops to brown & seal in juices). Once chops are dry, season both sides with the pepper & half the salt. In large skillet, heat oil over high heat until it shimmers, 2 to 3 minutes. Place the dry chops in the skillet in a single layer & cook until a deep brown crust forms, about 2 minutes on each side (to avoid tearing crust - do don't move the chops for at least a 1-1/2 minutes on each side). Remove the chops from the skillet & set aside on a plate.
Using the same skillet, reduce heat to medium, add onions & remaining salt. Cook, stirring frequently & scraping any browned bits off the bottom of the pan, until the onions begin to soften & brown around the edges, 4 to 5 minutes. Stir in garlic & thyme; cook another minute longer. Move onions to the side of skillet, return chops to the skillet in a single layer, and cover each chop with onions.
Pour the warm sauce over the chops, add bay leaves, & cover with a lid. Reduce heat to low and cook until the meat is tender, 1 to 1-1/2 hours. Chops are cooked in less than 1 hour, but will get more tender the longer they cook.
Put chops in a covered dish (leave the onions & sauce in skillet). Increase skillet heat to medium high, stirring frequently, cook until sauce thickens like a gravy, 4 to 5 minutes. Stir in the parsley. To serve, cover each chop with a spoonful of sauce, sprinkle with the diced bacon & serve immediately