Classic Smothered Chops with Onions and Bacon (PCP)

• 6 slices bacon, cut into 1/2-inch pieces
• 4 (8- to 10-ounce) bone-in blade-cut pork chops, 3/4 inch thick, trimmed [I don't think I found blade chops and they weren't uniformly that thick...]
• Salt and pepper
• 2 onions, halved and sliced thin
• 2 garlic cloves,m inced
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
•  2 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon minced fresh parsley

Mise en place.

Cook bacon until fat is rendered.

Brown all the chops.  First time I've seen browning all the meat in a pressure cooker recipe so far.

Sautee onions until softened.

Cook aromatics until fragrant.

Add flour and cook for 1 minute. 

Add flour and cook for 1 minute.  Whisk in broth and deglaze.

Nestle chops with any accumulated juice and cook under pressure for 10 minutes.  Naturally release pressure.

Chops were springy and nearly inedible.  ATK seems to suggest that the particular kind of ribs in the ingredients are essential to the dish working and I suppose they weren't kidding.
Mighty flavorful sauce though.