Preheat oven to 400°. Heat oil in a large deep skillet over medium-high heat.
Rub 1 teaspoon salt and 1/2 teaspoons pepper all over pork chops. Dredge chops in flour, shaking off excess. Fry chops, in batches, in hot oil 2 minutes on each side. Drain on paper towels.
Arrange chops in a 13- x 9-inch baking dish; top with sliced onion. Combine broth and next 5 ingredients, stirring with a whisk until blended. Pour broth mixture over chops in dish. Cover and bake at 400° for 1 hour or until chops are tender. Serve over rice, if desired.
Southern Living Off the Eaten Path; The Dinner Bell, McComb, Mississippi