Cook the bacon until crisp.

Place bacon on a paper towel covered plate, leaving bacon fat in pan.

Using 2 Tbsp of the remaining bacon fat add the onions, 2 tsps brown sugar, garlic, thyme and 1/4 tsp of salt and cook, stirring often until onions soften and caramelize. About 15 minutes.

Add in 1 C of chicken broth, scrape bottom to remove browned bits. You want those!

Place mixture in slow cooker and add remaining 2 C chicken broth.

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

Season pork chops with salt and pepper and add to slow cooker. Push down into liquid.

Cover and cook on low for 6-7 hours or high for 4-5 hours.

Place pork chops on serving plate and cover with foil.

Remove bay leaves from sauce and as much fat from the surface as possible.

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

Pour sauce over the top of the pork chops and add bacon and parsley.