Season the Pork Chops on all sides with a light dusting (about 1/4 tsp of each on all four chops) of the following: onion powder, garlic powder, cayenne, oregano, thyme, paprika, salt and pepper. In a large heavy bottomed skillet or dutch oven over medium heat cook the bacon until crispy. Remove and refrigerate until later. Add 1 tbsp of the oil to the pan and cook chops until brown on each side, about 6 minutes each side. Brown edges of chops by standing each up on their sides with tongs. Remove to plate or bowl and refrigerate until later. Add remaining 3 1/2 tbsp oil to the pan. Sprinkle flour over oil and cook 4 minutes whisking constantly. Add celery, onions, bell pepper and remaing onion powder, garlic powder, oregano, thyme, cayenne, salt, pepper and paprika. Cook for 4 mins whisking occasionally. Add garlic, cook for 1 minute. Add mushrooms and cook for 6 minutes more. Your pan should really look a mess right now (not burned, but dark, thick and crusted), you'll think it will never recover, but this is where all the flavor is! Don't panic. Slowly add beef stock while whisking up all the browned bits from the pan. Add Worcestershire and bring to a boil. Lower the heat to low, cover and simmer for 1 hour, stirring occasionally. Return chops and their juices to pan. Cover and simmer until tender. Depending on how thick, 20-40 minutes. Ensure correct temperature with thermometer. You could also put prepared gravy and chops in a crock pot on low for 7-8 hours at this point. Serve over rice or mashed potatoes with the reserved bacon, crumbled.