Season the pork chops with 21⁄2 teaspoons of the kosher salt, 11⁄4 teaspoons of the black pepper, paprika, the granulated garlic and the granulated onion. In a 12-inch cast-iron fry pan set over medium heat, add the olive oil.
Add the pork chops to the pan and sear on one side until well caramelized, about 3-4 minutes.
Turnover and cook an additional 3 minutes then remove from the pan and set aside as you prepare the gravy. Add the flour to the pan and cook, stirring consistently until the flour begins to brown and form a roux. Add the onions, bell peppers and garlic to the roux and sauté until the onions and peppers are wilted, about 3 minutes.
Add the chicken stock to the pan and stir well to incorporate. Season with additional kosher salt, black pepper and cayenne pepper. Stir well to combine and bring to a boil, reduce to a simmer and add the pork chops back to the fry pan.
Cover the pork chops with the gravy and place in the oven for about 6-8 minutes.
