Smothered Pork Chops

• 2 1½ inch-thick pork chops (about 1 pound each), brined 6 to 8 hours
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1 ounce thick-cut bacon, cut in ¼ × 1-inch strips
• 1 tablespoon unsalted butter
• 1½ teaspoons all purpose flour
• 1 medium onion, cut in half, then sliced crosswise
• 1 fat garlic clove, halved, green shoot removed, and sliced
• 1 teaspoon tomato paste
• 1 large tomato, peeled, seeded, and chopped, with juice
• 2 or 3 small savory or fresh flat-leaf parsley sprigs
• 1 cup whole milk
• ¼ cup Chicken Stock
• 2 teaspoons chopped fresh flat-leaf parsley

1. Preheat the oven to 375°F. Season the pork chops generously with salt and pepper. Heat the canola oil over medium-high heat in a large, heavy ovenproof skillet and when it is hot, add the pork chops, pretty side down. Sear for 2½ minutes and turn over. Cook on the other side for 2½ minutes and transfer from the pan to a plate. Set aside

2. Pour the fat off from the pan and lower the heat to medium. Add the bacon and cook, stirring, until it renders its fat Add the butter and flour and stir together. Cook, stirring, until the mixture begins to smell nutty, a minute or two, and add the onion and ½ teaspoon salt. Cook, stirring often, until the onion is tender; about 5 minutes, then add the garlic and the tomato paste. Stir together for about a minute, until the tomato paste turns a rusty color and smells sweet, and add the tomato and its juice and the savory or parsley sprigs. Cook, stirring often, until the tomato has cooked down and the mixture is fragrant, 5 to 10 minutes.

3. Whisk the milk and the chicken stock into the cooked-down tomato mixture, and bring to a simmer; stirring. Return the pork chops to the pan, show side up, cover with a lid or with foil, and place in the hot oven. Braise for 20 to 25 minutes, until a meat thermometer registers 140°F or higher when inserted in the thickest part of the chop.

4. Transfer the pork chops to a serving platter. Return the gravy to the top of the stove and place over medium heat. Whisk together to amalgamate, If it’s runny, cook down slightly, taste, and adjust the seasonings. Remove the savory or parsley sprigs and ladle the gravy over the pork chops. Sprinkle with parsley and serve. A half a pork chop will be plenty for each diner.