1yellow onionspeeled, halved and sliced into ½-inch thick half moons
1teaspoonplus 1 tablespoon light brown sugar
¼cupwater
3garlic clovesminced
1teaspoondried thyme
2cupslow-sodium chicken broth
1tablespoonsoy sauce
2tablespoonbutter
2tablespoonflour
2tablespoonsfresh parsleychopped
Instructions
In a large skillet over medium heat, cook bacon until lightly browned.
Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan.
Heat the skillet with the drippings over medium or medium-high heat until hot.
Pat pork chops dry with paper towels and sprinkle with salt and pepper.
Add pork chops to hot bacon grease and cookuntil they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer.
When golden on each side, transfer the pork chops to the slow cooker and repeat with remaining pork.
Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, ¼ teaspoon salt and ¼ cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
Add onion mixture over chops in the slow cooker.
Add broth, soy sauce and remaining 1 tablespoon brown sugar to slow cooker.
Cover slow cooker and cook until pork is tender, about 8 hours on low (or cook on high for 4 hours).
When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil.
Transfer liquids and solids from slow cooker to a food processor or blender and blend until smooth.
In medium saucepan, melt butter.
Once melted, add flour, stirring to mix with the butter for 1 minute.
Slowly stir in the blended mixture into the saucepan.
Cook over medium heat until thickened and bubbly, about 5 minutes.