Season the pork chops by sprinkling with the salt and pepper on all sides. In a shallow dish, combine the flour, paprika, and cayenne pepper. Lightly dredge the pork chops in the flour mixture, shaking off any excess flour and reserving 2 tablespoons of the flour mixture for the sauce.
In a large skillet, heat the oil over medium heat. Once the oil is hot, brown the pork chops by cooking for about 3-4 minutes on each side, then transfer to a plate and set aside.
Add the onions to the pan and saute for 5 minutes, scraping up any browned bits from the bottom of the pan. Once the onions have softened and begun to brown slightly, add the garlic and cook for 1 additional minute.
Push the softened onions to one side of the pan and add the butter to the empty side of the pan. Once the butter has melted, sprinkle 2 tablespoons of the reserved flour mixture used for dredging the pork chops over the butter and stir constantly, cooking for 5-6 minutes to create a nice, dark roux. It should be about the color of peanut butter. Whisk in the chicken stock and water.
Increase the heat to medium-high to bring the sauce to a boil and stir in the Worcestershire sauce. Once the sauce is boiling, nestle the pork chops into the sauce, cover the skillet with a lid, and decrease the heat to medium-low.
Cook for 25-30 minutes, until the pork chops and tender and cooked through and the sauce has thickened enough to coat the back of a spoon (it will still be a fairly thin sauce rather than a thick gravy). Garnish with freshly chopped parsley and serve the pork chops over hot rice with extra sauce spooned over the top.