Gather all ingredients.
Sprinkle both sides pork chops with poultry seasoning, salt, and black pepper.
Heat vegetable oil in a large skillet over medium-high heat; add pork chops and brown well on both sides, about 5 minutes per side. Transfer to a plate. Discard excess grease from the skillet.
Melt butter in the same skillet; reduce heat to medium. Add onion and pinch of salt; cook until onion is very browned and caramelized, about 15 minutes.
Stir in garlic; cook for 1 minute. Stir in flour; cook for 2 minutes.
Add chicken broth to the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon.
Pour any accumulated juices from the plate with pork chops into the sauce.
Stir in buttermilk until smooth.
Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
Place pork chops in sauce; spoon sauce over top to coat.
Reduce heat to low; simmer until chops are tender and cooked through, about 10 minutes. Taste; adjust seasoning. Serve chops with gravy on top.
