Add tallow to dutch oven or large pot.

Cut up all vegetables and add to pot. Heat veggies on medium heat until translucent

Trim most of the fat from pork chops and cut the chops into 2 inch chunks.

In a large bowl add the cup of flour and seasonings. Then add the pork chunks to the flour mixture and toss until each chunk is full coated. Reserve the flour mix for later.

Remove veggies from the pot onto a plate or bowl.

Add one more tablespoon of tallow to the pot and melt. Sear pork chunks in batches to the pot until the edges are crispy and all sides are browned.

Add your veggies, worchestire, seasoning gravy, bouillon and water to the pot.

Sprinkle in 2-3 tablespoons of the reserved flour mixture into the pot.

Simmer for 20 minutes.

Cover and turn the heat to low for 1.5 hours.

Remove the lid and simmer for another 30 minutes to cook down the liquid for gravy if the gravy is not thick enough you can use the reserved flour mixture and water as a slurry to thicken it more.

Serve over rice and enjoy!