The day before cooking - assuming you are that organized - sprinkle the chops generously with salt and refrigerate. Dry brining is a great way to add a bit more flavour to pan fried pork chops.

Pre-heat your oven to 375F.

Sprinkle some low salt creole seasoning on the chops.

Heat a heavy frying pan over medium heat. Film the pan with olive oil and fry on one side for 2-3 minutes. You are going for nicely browned here. Flip the chops, spoon off any excess fat in the pan and place in the oven. Roast until an instant read thermometer reads 135-140F, around 8 to 10 minutes.

Remove the chops from the pan and tent with foil. Heat the pan over medium heat and sprinkle the flour evenly into the pan. Stir constantly for about 1 minute, making sure all the flour is coated with the pan drippings. Add 1/4 cup of stock and bring to a boil, stirring constantly. Make sure you get all the brown bits to dissolve. After 30 seconds or so add the second 1/4 cup of stock and return to a boil.

Now is the time to decide whether you like the consistency. If you want a bit thinner gravy add some more stock. If you want it thicker, boil it down a bit.

Stir in the chipotle in adobo, pour in any juices that have accumulated under the chops, adjust seasoning if needed and serve.