Season the pork chops with salt and pepper. In a very large frying pan, heat the oil over medium-high heat. Add the chops to the pan and cook until the undersides are browned, about 3 minutes. Turn and brown the second sides, about 3 minutes more. Transfer to a plate.
Add the butter to the pan and reduce the heat to medium. When the butter has melted, add the onion, bell pepper, celery, green onions, and garlic and stir with a wooden spoon to loosen any browned bits in the pan. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the thyme. Sprinkle in the flour and stir well. Gradually stir in the stock and bring to a simmer.
Return the pork chops to the pan and reduce the heat to medium-low. Cover and simmer until the pork shows no sign of pink when pierced at the bone, about 20 minutes. Transfer the pork chops to a deep serving platter and tent with aluminum foil to keep warm.
Stir the cream into the gravy in the pan and bring to a boil. Cook until thickened, about 1 minute. Season to taste with salt and hot pepper sauce. Pour the gravy over the pork, and serve at once with the steamed rice.