Smothered Pork Chops

1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 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. Pat pork chops dry with paper towels and season with 1⁄2 teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Brown chops in single layer until deep golden brown 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. Scrape bottom of skillet with wooden spoon to loosen any browned bits and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any accumulated juices from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted in chops meets very little resistance, about 30 minutes.
4. Transfer chops to warmed serving platter and tent loosely with aluminum foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravylike consistency, about 5 minutes. Discard bay leaves, stir in parsley, and season with salt and pepper to taste. Spoon sauce over chops, sprinkle with reserved bacon, and serve.

SMOTHERED PORK CHOPS WITH CIDER AND APPLES
Substitute apple cider for chicken broth and 1 large Granny Smith apple, peeled, cored, and cut into 3⁄8-inch wedges, for one of the onions, and increase salt added to onions to 1⁄2 teaspoon.

SMOTHERED PORK CHOPS WITH SPICY COLLARD GREENS
Increase oil in step 3 to 2 tablespoons, omit 1 onion, and increase garlic to 4 cloves. Just before returning browned chops to pan in step 3, add 4 cups stemmed and thinly sliced collard greens and 1⁄2 teaspoon red pepper flakes.