Season your dried pork chops with salt and pepper to taste. Dredge pork chops lightly in ½ cup of flour then let the chops sit for about 15 minutes to set.
Heat 4 tablespoons of oil (or a little more if you have a super large pan) in large pan over medium heat. Pan-fry in skillet on both sides, about 2-3 minutes each side. Once browned, remove pork chops from skillet and drain on paper towels. Set aside.
Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and sauté for about 5 minutes until a bit browned and tender. Add minced garlic and sauté for 30 seconds so they don't burn..
Push onions and garlic to one side of the pan then add remaining 2 tablespoons of oil to skillet then sprinkle in remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes) then pour in chicken stock and a 1/2 cup of water and whisk together until smooth.
Turn heat to high to bring the gravy to a boil and season with salt and pepper. Whisk in Worcestershire sauce, creole seasoning and hot sauce then turn heat down to medium.
Add back in pork chops and put lid on pan for about 25-35 minutes or until sauce has thickened up (don't stop if it is still too thin of a gravy) and coats the back of the spoon and pork chops are nice and tender..
Serve over rice and garnish with parsley if you desire.