I won't jump your deal here by laying out what I do but… There are a couple things I WILL share. First, I ALWAYS have some roux stashed in the fridge somewhere. Not real brown but done enough to have the flour flavor cooked out of it. If I need to thicken anything, I can grab that jar, chip out a piece and use it. Thickens well, no raw flour flavor and NO LUMPS. Second, I might be inclined to let those chops sit in that gravy for a while, cooking until they get fall off the bone tender. Older folks love that super tender pork flavor. Thank you again for fabulous content!