Bring your pork chops to room temperature.

In a bowl or pie pan, combine flour and seasonings together. Use the tines of a fork to press out any lumps in the flour and mix everything together.

In another bowl, beat one egg together with a quarter cup of buttermilk and two teaspoons of water. 

Measure out three cups of chicken broth and set aside.

Add oil to a large skillet and heat over medium heat. Use a skillet that you have a lid for or one that you can cover.

Slice an onion, cut in half and slice each half, and reserve.

Prepare pork chops for frying. 

First dredge each pork chop in the seasoned flour mixture, then in the wet mixture, then again in the seasoned flour mixture. Don't discard the seasoned flour mixture, you'll use it later for the gravy. Add each piece to the skillet and brown on each side. You don't have to cook all the way through at this point, just brown on each side.

Remove the browned chops from the skillet and set aside on a paper towel lined plate.

Add the sliced onions to the skillet and saute 3-4 minutes, loosen any yummy 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 pan drippings. Add a dash of salt and pepper to the gravy mixture and allow the flour and pan drippings to cook for 3-4 minutes.

Whisk in chicken broth and simmer until it thickens.

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