8 cups of chicken broth
1 bell pepper
In a large skillet, heat oil (enough to cover bottom). In large bag or container, place pork chops in and season with spices. Shake to coat well. Then put some flour in and shake really well to coat both sides.
Place chops (3 - 4 at a time) in skillet. Brown on one side until you see blood seeping through top. Turn over and brown other side. Remove and place in a dish. Do the rest of the pork chops until done. All pork chops should be in dish. Saute onion and bell pepper, using a wooden spatula making sure it doesn't stick to the bottom. "Scrape crust." Do this until onion is translucent.
In a nice sized skillet or pot, place chops in and pour sauted onion mix in. Add broth and bring to boil. Simmer on low/medium for about 2 hours or until meat falls off bone. Stir often to make sure nothing is sticking. If you've coated the chops well with flour....the gravy will be perfect.
Slice green onions and drop handful in pot. Simmer for 5 minutes. Serve over rice. We like brown rice.