Crispy-Golden Pork Loin Chops with Caramelized Pan Gravy and Braised Green Onions

• 5 strips bacon
• 4 center-cut pork loin chops, (bone-in)
• 3/4 teaspoon salt, divided
• ½ teaspoon pepper
• ¼ cup all-purpose flour, divided
• ¼ teaspoon sugar
• ¼ cup finely chopped sweet onion
• 4 garlic cloves, minced
• 1 1/3 cups whole milk
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 16 green onions, trimmed

1. Cook bacon in large non-stick skillet until golden brown and crispy. Remove, leaving bacon fat in skillet; crumble and set aside. Sprinkle pork with ¼ teaspoon salt, ½ teaspoon pepper and 2 tablespoons flour. Cook pork in skillet over medium-high heat until golden brown and crispy on both sides; remove to serving platter and cover loosely with foil. 2. Sprinkle chopped sweet onion with sugar and cook in same skillet over medium-high heat stirring frequently, until golden brown. Add garlic and cook 30 seconds, or until fragrant. Stir in remaining 2 tablespoons flour and cook, stirring constantly until deep golden brown. Whisk in milk and cook until thickened. Remove from heat. Stir in half the crumbled bacon. 3. Heat seperate large skillet over medium-high heat. Add butter, brown sugar and soy sauce; cook until butter is melted. Add green onions and cook until wilted. Serve pork chops smothered with sauce and top with braised green onions and remaining bacon.