In a large re-sealable plastic bag, combine flour, salt, pepper, oregano, garlic powder, and rosemary. Add 1 to 2 pork chops at a time, seal up the bag, and shake until pork chops are coated with the flour mixture. Individually remove each pork chop from the flour mixture and shake off extra flour; set aside remaining flour mixture to use later.
In a large frying pan over medium-high heat, add olive oil. Place the prepared pork chops in the hot frying pan (do not overcrowd the pan). Brown the pork chops on each side. Remove pork chops from the frying pan and place in the crock pot. Add the bay leaf.
In the same frying pan, add the diced bacon and cook until crispy. If substituting turkey bacon, add an additional 2 tablespoons olive oil to the frying pan to help with the browning. Add onions and garlic and cook until onions appear translucent. Stir in the remaining flour mixture and stir until combined with the onions and garlic. Add the balsamic vinegar and the white wine. Stir until sauce has no lumps and is smooth. Add salt and pepper to taste. Stirring constantly, bring sauce just to a boil. Remove from heat and pour the sauce mixture over the pork chops in the crock pot. Add just enough chicken stock until the pork chops are covered.
Place the lid on the crock pot and cook on low heat for 8 hours or high heat for 4 hours.
High Heat Instructions: Add the carrots and potatoes during the last 2 hours of cooking. During the last hour, add the fresh green beans and continue to cook until the vegetables have reached the desired softness.
Low Heat Instructions: Add carrots and potatoes during the last 4 hours of cooking. During the last 2 hours, add the green beans and continue to cook until vegetables have reached desired softness. If you are not going to be home all day, then add all the vegetables at the beginning of the cooking, but beware as the vegetables will be mushier.
In a small bowl, whisk together the cornstarch and water until smooth.
Make a gravy by removing 2 1/2 cups of the cooking juices from the crock pot; skim off the fat and discard. Transfer the juices to a small saucepan and bring to a boil. Slowly add the cornstarch/water mixture to the hot juices, stirring to combine. Bring the mixture to a boil for 2 minutes, stirring constantly, until thickened. Remove from heat and pour gravy over the pork chops and vegetables before serving.
Dutch Oven Instructions:
Over medium-high heat, brown the pork chops in the Dutch oven; remove from pan. Add bacon, garlic and onions to sautuntil onions are translucent.
Follow the same instructions to create balsamic-wine sauce.
Add back pork chops, bay leaf, and pour in enough chicken broth until pork is covered. Bring to boil then turn down to low heat and cover with lid.
Let simmer on stove for at least 2 hours, stirring occasionally, and scraping bottom of pan to make sure ingredients don't stick.