Using a 12 inch skillet, cook bacon over medium heat until it is crispy, about 5-7 minutes.
Add onions and mushrooms, and butter, and cook until softened and lightly browned, about 10 minutes.
Stir in flour, garlic, and thyme, and stir in, cooking for 1 minute.
Slowly stir in the chicken stock, scraping any brown bits off the sides and bottom, and stir smoothing out any of the lumps.
Transfer everything in the skillet to a 5-7 quart crock pot.
Stir in soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, and bay leaves.
Season pork chops with salt and pepper and place into the slow cooker, covering with the mixtures.
Cook until pork is fork tender, about 7-8 hours on low or 4-5 hours on high heat.
Once pork chops are tender, transfer to serving dish, and cover loosely with foil. Let sit for 5 minutes.
Discard bay leaves.
Using a large spoon, skim fat off the surface of the sauce, stir in vinegar, and parsley, and season to taste with salt and pepper.
Spoon sauce over chops and serve.