Prep the pork chops: Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Cook the Bacon: Heat a skillet over medium-high heat. Cook the bacon until crispy, then remove it with a slotted spoon and set it aside on a paper towel-lined plate. Keep the bacon in the fridge for later.
Brown the Pork Chops: With about 2 tablespoons of bacon drippings left in the pan (add more oil if necessary), raise the heat to high. Add the pork chops and cook for 2-3 minutes per side until browned, but not fully cooked. Transfer the pork chops to the slow cooker.
Sauté the Onions and Garlic: If the pan needs more oil, add about a teaspoon. Add the onions, a pinch of salt, and 1/4 cup of water, cooking until the onions are translucent. Scrape up any browned bits with a wooden spoon, then add the garlic and cook for another minute. Pour the mixture over the pork chops in the slow cooker.
Prepare the Broth: In the same skillet, combine the chicken stock, minced onions, Worcestershire sauce, and brown sugar, bringing the mixture to a boil. Pour it over the pork chops in the slow cooker, then add the bay leaves. Cook on low for 7-8 hours until the pork chops are tender.
Make the Gravy: Once the pork chops are done, discard the bay leaves and carefully remove the pork chops from the slow cooker, covering them with foil to keep warm. Pour the liquid from the slow cooker through a fine mesh strainer into a large saucepan. Blend the solids with 1 cup of the strained liquid until smooth, then return the mixture to the saucepan and heat over medium-high.
Thicken the Sauce: In a small bowl, mix 2 tablespoons of water with the cornstarch. Stir this into the saucepan and cook for about 5 minutes until the sauce thickens and bubbles. Stir in the cider vinegar, bacon, and season with salt and pepper to taste.
Serve: Place a pork chop on a plate with cooked rice or egg noodles, spoon the gravy over the top, and sprinkle with parsley for a perfect finishing touch.