(from americastestkitchen.com)


Smothered Pork Chops 
serves 4 

Use low-sodium chicken broth in this
recipe; regular chicken broth can result in an overseasoned sauce. Serve
smothered chops with a starch to soak up the rich gravy. Simple egg
noodles was the test kitchen favorite, but rice or mashed potatoes also
taste great. 

3 ounces bacon (about 3 slices), cut into 1/2-inch pieces
2 tablespoons all-purpose flour 
1 3/4 cups canned low-sodium chicken broth 
Vegetable oil 
4 bone-in pork loin rib chops, 1/2 to 1 inch thick
Ground black pepper
2 medium yellow onions, halved pole to pole and sliced thin (about 3 1/2 cups)
Salt 
2 tablespoons water 
2 medium garlic cloves, pressed through garlic press or minced 
	(about 2 teaspoons)
1 teaspoon minced fresh thyme leaves 
2 bay leaves 
1 tablespoon minced fresh parsley leaves 

1. Fry bacon in small saucepan over medium heat,
stirring occasionally, until lightly browned and fat is rendered, 8 to
10 minutes. Using slotted spoon, transfer bacon to paper towel-lined
plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat;
if not, supplement with vegetable oil). Reduce heat to medium-low and
gradually whisk flour into fat until smooth. Cook, whisking frequently,
until mixture is light brown, about the color of peanut butter, about
5 minutes. Whisk in chicken broth in slow, steady stream; increase heat
to medium-high and bring to boil, stirring occasionally; cover and set
aside off heat. 

2. Heat 1 tablespoon oil in 12-inch skillet over high heat
until smoking. Meanwhile, dry pork chops with paper towels and sprinkle
with 1/2 teaspoon pepper. Brown chops in single layer until deep golden
on first side, about 3 minutes. Flip chops and cook until browned on
second side, about 3 minutes longer. Transfer chops to large plate and
set aside. 

3. Reduce heat to medium and add 1 tablespoon oil, onions,
1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon,
scrape up browned bits on pan bottom; cook, stirring frequently, until
onions are softened and browned around edges, about 5 minutes. Stir in
garlic and thyme and cook until fragrant, about 30 seconds longer. Return
chops to skillet in single layer, covering chops with onions. Pour in warm
sauce and any juices collected from pork; add bay leaves. Cover, reduce
heat to low, and simmer until pork is tender and paring knife inserted
into chops meets very little resistance, about 30 minutes. 

4. Transfer chops to warmed serving platter and tent with foil. Increase
heat to medium-high and simmer sauce rapidly, stirring frequently, until
thickened to gravy-like consistency, about 5 minutes. Discard bay leaves,
stir in parsley, and adjust seasonings with salt and pepper. Cover chops
with sauce, sprinkle with reserved bacon, and serve immediately.