Pork Chops with Bacon Onion Gravy served with Parslied Potatoes with Smoked Paprika

It's always fun for me to cook on Sunday afternoons. I saw Rachel Ray cook this recently and decided this would be a good comfort food meal. Be careful seasoning the chops due to the saltiness of the bacon. This is a keeper. But how could it not be with pork chops AND bacon? 

4 bone-in pork chops, just over 1-inch thick

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, plus a drizzle
2 thick slices smoky bacon, diced 1/4-inch
1 medium onion, diced 1/4-inch
1 rounded tablespoon all-purpose flour
1 12 oz. beer
1/2 cup chicken stock

Season the chops with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.

2 to 2 1/2 pounds small red skinned potatoes
Salt
2 tablespoons butter, cut into pieces
2 teaspoons smoked sweet paprika
1/2 cup finely chopped flat-leaf parsley

Put the whole smaller potatoes and halved larger potatoes in a pot, cover with water and bring to a boil over medium heat. Salt the water and cook until the potatoes are tender.  Drain the potatoes and return them to the hot pot on the stove. Add the butter, and when it begins to melt, sprinkle in the paprika and the parsley.  Toss to coat the potatoes with the butter mixture and transfer to a serving bowl.