Pork Chops in a Blonde Artichoke Gravy

Got some cheap good old thick center cut pork chops at the store and decided to do something new. Just rub in the italian seasoning and creole seasoning blend onto one side of pork chops and sear on rubbed side in medium high heated skillet. Put seasoning on other side and flip to sear spices into the other side. Take out of the oven, place in a casserole dish or roasting pan, and cook in a 350°F oven for 20-30 minutes or until internal temp is 165. While chops are baking you're going to use the same pan and melt in a stick of margarine or butter. To that your going to mix in about 1/2 cup of all purpose flour and begin mixing it into the butter to make a light brown/blonde rue. Add water until the mixture cooking is just a good thick gravy. Add one jar of marinated artichokes and add 4 shakes each of soy sauce and hot sauce. Reduce heat to medium low and simmer gravy for 5-7 minutes. Add in teaspoon of garlic powder and a tablespoon of fresh cracked black pepper to season. Remove Chops from the oven and pour gravy over the top of the chops and throw them back into the oven for about 5 minutes. Remove chops again and serve. I served these with garlic mashed potatoes and skillet cooked blackeye peas. A good dry white wine would compliment this meal well (perhaps a pinot grigio or a chardonnay). If your going the beer route then a good hoppy pale ale or stiff witbier (wheat beer) would be awesome with this recipe.