SMOTHERED PORK CHOPS

I originally found this recipe in COOK'S ILLUSTRATED  and changed it very little.  I served it with rice here for a change, but really prefer it served with mashed potatoes or buttered noodles since it makes such a nice gravy.

SMOTHERED PORK CHOPS
3 slices bacon, diced
2 tablespoons Avocado oil
2 tablespoons Wondra flour
1 3/4 cups chicken broth
4 bone-in thick pork chops
2 sweet onions, halved and sliced thin
2 tablespoons water
3 cloves garlic, minced
1 teaspoon fresh minced thyme
1 tablespoon minced parsley 
salt and pepper to taste

• Fry bacon over medium heat, stirring frequntly for 8-10 minutes until browned. Remove with slotted spoon to a paper towel and allow to drain.
• Reduce heat and add oil to make 2 tablespoons total in pan.
• Whisk in flour and cook until golden like the color of peanut butter.
• Slowly add broth and increase heat, whisking continuously until you reach a slow boil. Cover and set aside.
• Pat pork chops dry.
• Season both sides with salt and pepper.
• In a large skillet bring 1 tablespoon of the avocado oil to high heat. Add pork chops and brown 2-3 minutes each side. Transfer chops to a plate.
• Add remaining oil to skillet and bring to heat.
• Add onions and water to skillet browning until just beginning to caramelize.  Be sure to scrape up any browned bits from the skillet.
• Add thyme and garlic cooking until fragrant.
• Add pork chops back into pan and pour sauce from other pan over top.
• Simmer 20-30 minutes until pork is tender and cooked through.
• Remove chops to a warming platter.
• Stir in parsley and season sauce with salt and pepper.  Continue cooking until it reaches a gravy like consistency.
• Spoon over pork chops and top with reserved bacon.