Spray a slow-cooker with nonstick cooking spray and set temperature to LOW.

Place bacon in a medium-size, cold skillet set over medium heat. Cook the bacon just until it starts to crisp. Transfer bacon, leaving fat in the pan, to a paper towel-lined plate; set aside.

While bacon cooks, add chicken broth, soy sauce, Worcestershire Sauce, bay leaves and 1-tablespoon brown sugar to the slow-cooker insert and cover with the lid.

Pat pork chops dry with a paper towel and season with salt & pepper. After the bacon has cooked, place 3 chops in the same saucepan and cook until golden brown on both sides, about 2-3 minutes per side. Transfer the chops to the slow-cooker and repeat the process with the remaining 3 pork chops.

Add onions, 1½ teaspoons brown sugar, ¼ cup water, 1-teaspoon salt and ½ teaspoon black pepper to the skillet. Scrape any browned bits off the bottom of the pan and cook (stirring often), over medium heat, until onions soften, about 6 minutes.

Add garlic and thyme and cook an additional 30 seconds.

Pour the onion mixture over the pork-chops in the slow-cooker.

Cover the slow-cooker and cook, on LOW, until the chops/pork steaks are very tender, about 6-8 hours (or on HIGH 3-4 hours).

When ready to serve, transfer chops to a serving dish and cover loosely with foil. Let the chops rest 5 minutes.

Discard bay leaves from the sauce and use a large spoon the skim the fat from the surface of the sauce.

Add the vinegar and parsley, season with salt and pepper and stir well.

Spoon 1 cup of sauce over the chops and sprinkle with the bacon. Ladle the remaining sauce into a serving bowl and serve with the chops.

Enjoy!