I know this isn't a recipe for pork chops in particular, but it makes probably the best gravy ever...

Pork Roast with Bacon and Mushroom Gravy
Ingredients
·        1 (3 pound) boneless pork loin roast
·        1 tablespoon plus 1 teaspoon Essence or otherCreole Seasoning, recipe follows
·        1 teaspoon salt
·        1/2 teaspoon freshly ground black pepper
·        6 ounces thick cut bacon, diced
·        6 tablespoons all-purpose flour
·        1 large yellow onion, finely chopped
·        1 rib celery,finely chopped
·        1/2 medium green bell pepper, seeded and chopped
·        1 tablespoon minced garlic
·        6 ounces button mushrooms, thinly sliced
·        1 quart canned low-sodium beef broth
·        1 teaspoon Worcestershiresauce
·        2 tablespoons sliced green onion tops
·        Southern-Style Smothered Green Beans, recipefollows
Directions1.      Season the roast evenly with 2 teaspoons of theEssence, the salt, and black pepper and rub into themeat.
2.      Heat a cast iron Dutch ovenand, when hot, add the bacon. Cook, stirring occasionally, until the bacon is
crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper
towels to drainand set aside.
3.      Add the roast to the pan and increase the heatto high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes.
Transfer the roast to a platter and set aside.
4.      Add the flour to the pan and cook, stirringconstantly, until a roux the colorof milk chocolateis formed, 1 to 2 minutes.
5.      Add the chopped onion, celery, bell pepper, andcook, stirring, until the vegetables have wilted, 4 minutes. Add the remaining
2 teaspoons of Essence and the garlic and cook for 1 minute.
6.      Add the mushrooms and cook, stirring frequently,until they have released their liquid, about 4 minutes.
7.      Add the beef broth andWorcestershire and bring sauce to a boil.
8.      Return the roast to the pan and cover the pan.Reduce heat to low and cook the roast for 30 minutes. Turn the roast over,
cover the pan, and continue to cook on low heat until an instant-read thermometer
inserted into the center of the roastregisters 145 to 150 degrees F, about 20 minutes longer.
9.      Remove the roast from the pan and transfer to aplatter. Cover loosely with foil to keep warm.
10.  Add the green onion tops to the sauce and cookfor 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the
back of a spoon.
11.  Stir the reserved crispy bacon into the sauce,slice the roast and serve, with the sauce ladled over the roast and cooked
white ricealongside.