Ingredients
4
bone-in pork chops, about 3/4 inch thick (1 1/2 to 2 lb)
1/2
teaspoon pepper
1/4
teaspoon salt
4
slices bacon, cut into 1/2-inch pieces
1
large yellow onion, cut into 1/2-inch thick slices
2
cloves garlic, finely chopped
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
2
teaspoons Worcestershire sauce
2
bay leaves
2
tablespoons cornstarch
2
tablespoons water
1
tablespoon cider vinegar
Preparation
Spray 4-quart slow cooker with cooking spray. Pat pork chops dry with paper towels; season both sides with pepper and salt.
Heat 12-inch nonstick skillet over medium heat. Add bacon; cook and stir 6 to 8 minutes or until browned. Using slotted spoon, transfer bacon to slow cooker. Pour off all but 1 tablespoon of bacon fat; reserving remaining fat for another use, or discard. Increase heat to medium-high; add pork chops to bacon drippings in skillet. Cook 3 to 5 minutes on each side or until browned. Transfer to slow cooker and stand pork chops up against sides of slow cooker, bone side down.
Add onions to skillet. Cook and stir 3 to 5 minutes, or until softened. Add garlic; cook and stir 30 seconds. Transfer to slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover; cook on Low heat setting 1 1/2 to 2 hours or until pork chops are just cook through (at least 145°F in center, but still moist.)
Remove pork chops; cover with foil to keep warm. Remove bay leaves and discard. Increase slow cooker to High heat setting.
In small bowl, beat cornstarch, vinegar and water with whisk. Stir into liquid in slow cooker. Cover; cook 15 to 20 minutes, or until slightly thickened.
Ladle sauce over pork chops; serve immediately.
