While not technically a confit – cooking these pork chops in a bit of bacon fat creates a sweet tender flavor that is absolutely delicious.
Place large skillet (large enough to hold four pork chops without crowding) on stove top and put in six slices of bacon. Turn heat to medium high and cook until crisp – about eight minutes.
While bacon is cooking, combine 1 teaspoon kosher salt, 1 teaspoon ground coriander, and 1/2 teaspoon fresh ground pepper. Rub both sides of pork chops. Halve onions and slice into rings.
When bacon is cooked – remove to paper towel lined plate. Sear pork chops in bacon fat until golden – about 2 minutes per side. Remove pork from pan and deglaze with apple cider vinegar. Add onions, 1 teaspoon salt, and 1 tablespoon brown sugar and mix to combine. Cook onions for ten minutes. While onions are cooking chop bacon into crumbles. After ten minutes add 1 cup chicken stock to onions and cook for a couple minutes more.
Transfer mixture to slow cooker and nestle pork chops into onion mixture. Pour in remaining two cups of chicken stock. Cook on low setting for 7 hours. Remove pork to platter. Heat bacon in microwave. Spoon onions over pork and then sprinkle on bacon and fresh parsley. |