Bring pork chops to room temperature.

In a bowl or pie plate, combine flour and seasonings together.

In another bowl, beat one egg together with a 1/4 cup buttermilk and add 2 tsp of water.

Add oil to a large skillet and heat over medium heat.

Dredge each pork chop in the seasoned flour, then the wet mixture, then again in the seasoned flour mixture. *don't discard the flour mixture, you will use it later for the gravy. Add each piece to the skillet and brown on each side

Remove the browned chops from the skillet and set aside in a power towel lined plate

Add the sliced onions to the skillet and sauté 3-4 minutes, loosen any bits stuck to the pan during the browning of the pork

Push the onions aside in the skillet. Add 4-5 Tablespoons of the seasoned flour mixture and combine with the pan drippings. Add a dash of salt & pepper to the gravy mixture and allow the the flour and pan drippings to cook for 3-4 minutes

Whisk in the chicken broth and simmer until it thickens

Add the pork chops back then the skillet and "smother" in the onion gravy. Cover the skillet and simmer in low heat for 1 to 1 1/2 hours. The pork chops get more tender the longer they cook.

When finished, serve each pork chop over a bed of rice or mashed potatoes