4 fairly thin pork chops
1 c. bread crumbs (seasoned)
1 egg
3/4 c. vegetable oil (for frying)
1 large onion
1 tbsp. salt
1 1/2 tbsp. dried basil leaves
1 tsp. pepper

Wash pork chops, dip one by one in bread crumbs, then in egg and fry. Remove pork chops from pan. Pour out grease leaving no more or less then 1 to 2 tablespoons vegetable oil. Return pork chops to frying pan. Add 2 cups of water or until pork chops are covered completely with water. Cut up onion into rings and cover the top of your pork chops with them. Add 1 1/2 tablespoons finely crushed dried basil, 1 tablespoon salt, 1 teaspoon pepper, garlic salt to taste. Simmer 1 to 2 hours or until pork chops separates with a fork. One half hour before your ready to serve turn up heat and cook uncovered. Water will thicken making a perfect gravy for potatoes.