A beautiful pork chop dinner with the best gravy! Serve over mashed potatoes.
Fry bacon in cast iron skillet or heavy ovenproof pan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to a paper towel-lined plate, leaving fat behind. There should be about 2 tablespoons bacon fat; if not, supplement with vegetable oil.
Pat pork chops dry with paper towels and sprinkle with 1/2 teaspoon pepper. Brown chops in a single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Add onions to pan when chops are flipped. Transfer chops to large plate and set aside while onions finish cooking.
As onion cooks, add the tablespoon oil and two tablespoons water. Cook onions until softened and lightly browned and water is evaporated. Add in garlic and cook for a moment longer. Reduce heat and sprinkle flour over the top of the onions. Whisk in until smooth and cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about two to three minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally.
Return chops to skillet in single layer, covering chops with onions. Cover, and simmer gently or place in oven (350 degrees) and cook until pork is tender, about 25 to 30 minutes, depending on the thickness of the chops. Check by inserting a paring knife into the chops. There should be very little resistance,
If desired, transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to desired consistency, about 5 minutes.
Cover chops with sauce, sprinkle with reserved bacon and serve immediately.
Keywords: Bacon, Bargain Meal of the Week, Cook's Illustrated, Heritage Recipe, Pork, pork chops, Pork Loin