Fry the bacon on a medium heat until brown and slightly crisp.
Remove and set aside.
Turn the heat down and into the same pan add 1 tbs of oil and fry the onions until golden, add the garlc, bay leaf and thyme-Remove and set aside.
Heat the oil in a large skillet over high heat until shimmering, 2 to 3minutes.
Meanwhile, pat the chops dry with paper towels and season generously with salt and pepper.
Place the chops in the pan in a single layer and cook until a deep brown crust forms, about 2 minutes.
Turn the chops over and cook for another 2 minutes.
Transfer to a pan that has a very tight lid.
Arrange the chops on the bottom and cover with the onions.
Mix the packet of instant gravy mix with the stock and the flour and pour over the top of the onions.
Sprinkle with remaining bacon and place the lid on tightly cook for 20 minutes on a medium heat.
Remove the lid and keep reducing the sauce until it is of a gravy like consistency.
