Preheat oven to 350 degrees F.
Heat oil in a large, oven safe, heavy-bottomed skillet over medium-high heat. Season pork chops with pepper, if desired, and brown on all sides, 2 to 3 minutes per side.
Sprinkle onion soup mix over the pork chops. Pour in water.
Transfer to 350 degree oven for 20-30 minutes, until fork-tender. Remove pork chops to a plate reserving the drippings in the pan.
Meanwhile, in a separate small skillet, melt 1/4 cup butter over medium-low heat. Stir in 1/4 cup flour to make a roux. Cook for a few minutes, until mixture is a light golden color. Pour into the skillet with the pork chop drippings and whisk briskly as the mixture thickens. Add the pork chops back in and serve with gravy.
Optional: Add sliced mushrooms to the skillet as you brown the pork chops and cook until soft and starting to caramelize.
Sprinkle with chopped parsley for garnish, and serve immediately.