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1
In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
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2
Preheat oven to 325.
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3
Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat.
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4
Dredge the chops in the flour, shaking off the excess.
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5
Reserve the leftover flour.
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6
Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate.
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7
Reduce heat to medium-low.
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8
Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes.
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9
Season well with salt and pepper.
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10
Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes.
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11
Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
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12
Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours.
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13
Transfer chops to a plate and place pot on stovetop, over medium heat.
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14
Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary.
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15
Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes.
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16
Garnish with parsley if you like.
