Recipe

1. Pat the chops dry with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Brown the chops on both sides, about 6 minutes, then transfer to a large plate.

2. Add the remaining 1 tablespoon oil to the skillet and return to medium heat until shimmering. Add the onions and cook, scraping up any browned bits, until lightly browned, about 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the water, scraping up any browned bits, then transfer to a bowl.

3. Add the bacon to the skillet and return to medium heat until crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the bacon fat in the pan (you should have at least 2 tablespoons but if not, substitute vegetable oil for the missing bacon fat).

4. Whisk the flour into the fat left in the skillet and cook over medium-low heat until golden, about 5 minutes. Whisk in the broth, scraping up any browned bits. Return the chops to the skillet and cover them with the onions. Add the bay leaves, cover, and simmer over low heat until the pork is completely tender, about 30 minutes.

5. Transfer the chops to a serving platter and tent with foil. Continue to simmer the sauce until thickened, about 5 minutes. Discard the bay leaves, stir in the parsley, and season with salt and pepper to taste. Spoon the sauce over the chops and sprinkle with the crisp bacon before serving.