- 4 slices bacon, chopped fine
- 6 pork chops, bone-in blade cut about 3/4 inch thick
- salt and pepper
- 3 yellow onions, halved and sliced into 1/2 inch moons
- 1 teaspoon light brown sugar
- 1 tablespoon light brown sugar
- 1/4 cup plus 2 tablespoons water
- 3 garlic cloves, minced
- 2 teaspoons thyme, minced
- 3 cups low sodium chicken broth
- 1 tablespoon soy sauce
- 2 bay leaves
- 1 tablespoon cornstarch
- 1 tablespoon cider vinegar
- 1 tablespoon parsley, minced
- Fry bacon in large skillet over medium heat until lightly browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels, leaving fat in pan. Refrigerate bacon.
- Heat fat over high heat until smoking. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook 3 chops until golden brown on both sides, about 3 minutes per side. Transfer chops to slow cooker. Repeat with remaining chops and transfer to slow cooker.
- Pour off all but 1 teaspoon fat from skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt, and 1/4 cup water to skillet. Scrape browned bits from pan bottom and cook over medium high heat until onions are soft, about 6 minutes. Stir in garlic and thyme and cook 30 seconds longer. Pour onion mixture over chops in slow cooker. Add broth, soy sauce and remaining 1 Tablespoon brown sugar to skillet, bring to boil and add bay leaves. Pour mixture over onions in slow cooker.
- Cover slow cooker and cook on low until pork is very tender, about 8 hours.
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