In a deep fryer or large pot, heat 3 to 4 inches of oil to 350°F.

Prepare a dredging station: In one bowl combine the flour, salt, and pepper. In another bowl, combine the buttermilk and water.

Pat the pork chops dry with a paper towel and season with salt and pepper. Dredge the pork chops in the seasoned flour, dip them in buttermilk, and dredge again in the seasoned flour.

Deep-fry the pork chops in the hot oil until done, about 7 to 8 minutes, flipping halfway through to ensure that both sides are golden brown.

Remove the pork chops from the oil and drain on a wire rack over a rimmed baking sheet.