Season pork chops with pepper, Old Bay seasoning, garlic powder, seasoned salt & Worcestershire sauce(the exact amount of these seasonings is to your liking). Let it marinate for 30 minutes.

Heat frying pan and add butter & olive oil. Then add onions & sauté until onions are translucent.

Next remove onions and add pork chops to the already heated pan (DO NOT empty olive oil and butter from the pan). Cook pork chops over medium heat for 3-4 minutes on both sides. Remove chops from pan and set aside.

Clean pan or use another pan.

Add vegetable oil to the pan over medium heat, slowly adding the flour to the pan(all of the flour should be moist with the vegetable oil. If there are dry spots of flour, add a lil more oil). This is the start of a roux for the homemade gravy. Brown the roux to the color of your liking for the gravy (make sure to stir it so it wont burn). The longer you leave it in the pan the darker the gravy.

After roux is the color you prefer, next slowly add the water while stirring at the same time(DO NOT add all of the water at once because you will have big clumps of dough when finished). Once all of the water is added, add pepper & a dash of seasoned salt to mixture.

Last add pork chops and onions to the gravy over low - medium heat and let simmer for 15-20 minutes, flipping chops occasionally.

******MORE OR LESS WATER MAY BE NEEDED, depending on the thickness of the the gravy you want ( thicker gravy, add less water...thinner gravy add more water).******