Preheat oven to 375 degrees
Mix all seasoning together; reserve 2 teaspoons for flour and 1 teaspoon for gravy.
Combine ½ c. flour with the 2 teaspoons of reserved seasoning.
Season pork chops liberally with remaining seasoning.
In a large pan, preheat about ½ inch vegetable oil over medium-high heat.
Coat pork chops with seasoned flour; shaking off any excess. Fry chops for about 3 minutes on first side and 2 minutes on the other side or until golden brown. Drain chops on paper towel or brown paper bag.
Once removing pork chops, drain most of oil; leaving about ¼ cup in skillet.
Over medium-high heat, saute celery, onion, bell peppers and garlic for about 3 minutes. Stir in 1/3 cup of flour to make a roux and cook for a few minutes or until browned.
Whisk in the chicken broth; breaking up the flour lumps. Add remaining teaspoon of seasoning. Bring to a boil and remove from heat.
Add chops to gravy. Make sure to cover entirely with gravy. Cover the pan and cook in preheated oven for about 1.5-2 hours or until tender. Serve over rice. Say Grace and enjoy!!