Bacon Pork chops

4 bone-in pork chops, about 3/4 inch thick seasoned with salt and pepper on each side
4 slices bacon, cut into small pieces
2 tablespoons canola oil
1 large yellow onion, cut into 1/2 inch thick slices
1/4 cup water
2 tablespoons water, divided
1 tablespoon brown sugar
2 teaspoons minced garlic
3 cups low-sodium chicken stock
2 teaspoons Worcestershire sauce
2 bay leaves
1 tablespoon corn starch
1 tablespoon cider vinegar
1 teaspoon dried

Cook bacon and crumble.Combine everything in the slow cooker and cover and cook on low for 7-8 hours, until the pork chops are tender. Discard the bay leaves and carefully remove the pork chops from the slow cooker and transfer to a plate. Cover with foil to keep warm while you make the sauce. Pour the liquid from the slow cooker through a fine mesh strainer into a large saucepan. Place the solids in a blender, and add in 1 cup of the liquid from the saucepan. Blend on high until smooth. Pour this mixture back into the saucepan and heat to medium high heat. In a small bowl combine 2 tablespoons water with 1 tablespoon corn starch. Pour this mixture into the sauce pan cook for about 5 minutes, until the sauce has thickened and is bubbly. Stir in the vinegar, add in the bacon, and season with salt and pepper to taste. To serve: Place a pork chop atop fluffy cooked rice or egg noodles, spoon gravy over the pork chop and sprinkle with parsley.

Recipe: http://centercutcook.com/slow-cooker-smothered-pork-chops/

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