In a large skillet or sauce pan, over medium heat, cook the bacon until crisp.

Place the cooked bacon on paper towels to soak up the excess grease, leaving bacon fat in pan.

Discard all but about 2 tbsp of the remaining bacon fat and add in the onions, 2 tsp of the brown sugar, garlic, thyme, and salt. Cook, stirring often until the onions have softened and have begun to caramelize, about 15 minutes.

Add in 1 cup of the chicken broth, scraping the bottom of the pan to remove any stuck on browned bits. You want those!

Place the mixture in crock pot and add on the remaining 2 cups of chicken broth.

Add in the remaining 2 tsp brown sugar, soy sauce, and bay leaves. Stir to combine

Season the pork chops liberally with salt and pepper and add them into the crock pot, pushing them down into the juices.

Cover and cook on low for 6-7 hours or high for 4-5 hours. When there’s only an hour or so left, stir in the cornstarch and water mixture to the gravy.

Place pork chops on a serving plate and cover with foil.

Remove the bay leaves from the gravy and transfer the ‘gravy’ to a bowl to ‘rest’ for 5 minutes. Scrape off as much fat from the surface as possible.

Stir in the vinegar and add any additional salt and pepper, if needed.

Serve the finished pork chops over a bed of mashed potatoes, or even cooked rice. Ladle a generous helping of onion gravy over the top of the pork chops and top with bacon and parsley before serving.