1
Pat the pork chops dry with paper towels and season both sides with salt and pepper. Set aside.
2
Place oil in a cast-iron skillet or other heavy bottomed pan over medium-high heat until it appears to be shimmering.
3
Add seasoned pork chops to pan and cook for two to three minutes per side, until they are nicely browned. Transfer the browned pork chops to the slow cooker, overlapping slightly to form a single layer.
4
Add the onions to the skillet and cook, stirring frequently, for approximately 3 minutes to soften, then add ¼ cup water and cook 3 minutes longer while scraping bottom of pan to remove any bits and get all of the flavor. Add garlic and cook for another minute.
5
Pour this mixture over the pork chops. Then add chicken stock, bay leaves and Worcestershire sauce.
6
Cook on low for 3 hours in the slow cooker, until pork chops are very tender, and the liquid has reduced by about half.
7
Remove the pork chops from the slow cooker and transfer to a large plate and cover with foil to keep warm while making the sauce.
8
Remove bay leaves and choose one of two methods to start the sauce:
9
1. Immersion blender: Use an immersion blender to puree the solids incorporating them into the liquid. Pour puree from slow cooker into a large sauce pan.
10
2. Traditional blender: Pour liquid from slow cooker through a fine mesh sieve into a large saucepan. Place remaining solids into a blender, adding some of the liquid to help blend it. Puree on medium-high speed until smooth, then pour puree into saucepan with remaining liquid.
11
Mix corn starch and 2 tablespoons water together in a small bowl until dissolved.
12
Bring saucepan to a boil over medium-high heat, then add water and corn starch mixture to saucepan and cook for 5-6 minutes until sauce has thickened.
13
To serve, place a layer of cooked, warm rice on a serving platter, place pork chops on rice, then pour sauce over the top. Garnish with parsley. Serve immediately.
