Pat dry the pork chops and season generously on both sides with salt and pepper.
In a large skillet over medium heat, warm the oil. When the oil is hot, sear the chops 1 minute on each side. Remove the chops and set aside on a plate. Using the same skillet add the bacon, garlic and yellow onion and sauté for 3 minutes.
Transfer the onion-bacon mixture to the pressure cooker, season with salt and pepper. Stack the pork chops on top.
Add the pale ale, chicken stock and vinegar.
Close the lid and set timer to 25 minutes and program for meat and follow the instructions of your pressure cooker.
Serve hot with a large spoonful of onion mixture and the juices.
Preheat oven at 375º.
Transfer the onion bacon mixture into an ovenproof pan. Season with salt and pepper and stack the pork chops on top.
Add the pale ale, chicken stock and vinegar. Cover it with a lid and place in the hot oven for 45 minutes.
Serve hot with a large spoonful of onion mixture and juice.