In a bowl, mix together rotisserie seasoning, sage, rosemary, paprika, salt and pepper. Season pork chops evenly with 1/2 the mixture.

To fry the pork chops, there is two methods. 1. Put a large pan on medium high heat. Add 1/2 inch of oil. 2. If you prefer to use less oil, simply sear the chops using only 2 tablespoons of oil. I would say number 1 is truly southern.

While oil is getting hot, place 1 cup of flour on a plate. Dip all sides of the chops in flour, and tap off any excess.

Carefully place the chops into the hot oil, and brown on both sides. Adjust the heat as needed. You are browning them, the trick to a juicy pork chop is to brown them then bake in the gravy to cook them through. When browned on both sides, remove to a plate lined with paper towels.

Preheat your oven to 190 C, get out a large baking dish.

Discard the oil from pan and turn heat to medium low. Add in butter. When butter is melted, add in celery, onion, and bell pepper. Cook for 5 to 8 minutes until vegetables are softened.

To the skillet whisk in the flour and garlic. Adjust the heat as needed, and continue to cook the roux for 7-10 minutes until golden brown, then gradually add in chicken stock while whisking. Adjust the heat as needed, and allow to come to a boil to thicken. Then add in remaining rotisserie mixture and stir. Remove from heat.

Place the pork chops in the baking dish in one layer, pour in the gravy from the pan, cover with foil and bake for 1 1/2 hours.

Remove from oven, serve with mashed potatoes and the gravy spooned over the chop and potatoes.