Whisk the eggs and water together. Add the flour to a dish and the salt and pepper and any additional seasonings you may want.
Place each pork chop in the dry mixture, pressing down to allow the flour to adhere to the pork chop. Dip the chop in the egg mixture, making sure all is covered. Place the pork chop back into the flour mixture, coating on both sides, pressing down to form the crust better. Place the pork chops on a rack or sheet pan.
Heat a pan with enough oil to fry your pork chops, about 1/4 to 1/3 inch, to 350 degrees. Add them to the pan. When they have browned on the first side, flip over and continue to brown the other side. Remove them from the pan and place them on a rack to drain. They may not be done and that's ok because we are going to slow cook them.
After you have removed the pork chops from the pan, drain all the oil from the skillet, leaving about 6 tablespoons. Add the sliced onions and peppers and cook until the onions are translucent. Add the flour to the pan and combine with a spoon or whisk scraping up the bottom of the pan to get all the goodness. Start adding water to the pan, a little at a time until you have a thickened gravy, but still a little loose because it is going to continue to thicken. Add the beef bullion, or broth and combine.
After you have combined the beef bullion or stock and it comes back up to a simmer, place your pork chops back into the pan. Spoon the sauce over the chops. Reduce them to a simmer and place a lid on them, slightly tilted.
Check the pork chops periodically testing for tenderness and scraping the bottom of the pan. Check for salt and pepper.
When you have reached the desired tenderness they are ready to serve. I serve over mashed potatoes or rice. Grits would be great too. Enjoy!
