Season the pork chops

• Pat the bone-in pork chops dry.
• Season generously on both sides with the salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne.

Brown the pork chops

• Heat the oil in a heavy-bottom pot over medium-high heat.
• Brown the pork chops on both sides, letting them stick a little to build flavor on the bottom of the pot.
• Remove the chops and set aside.

Cook and mash the vegetables

• Add the onion, bell pepper and garlic to the pot and scrape up the browned bits.
• Let the vegetables cook down until softened.
• Mash the vegetables in the pot with a potato masher.

Simmer the pork chops in gravy

• Return the pork chops to the pot with the water and remaining seasonings.
• Bring to a boil, then lower the heat and simmer covered for about an hour.

Thicken the gravy

• Stir the cornstarch slurry into the pot.
• Cover and simmer over medium heat until the gravy thickens and deepens in flavor.

Serve

• Spoon the smothered pork chops and gravy over rice.