Place breadcrumbs in a pie plate, or a plate with edges for easier breading. In a shallow soup bowl, beat eggs until frothy and add water. Mix well and then add salt and pepper.
Carefully place each chop in the breadcrumbs, covering completely, then in the egg wash, and back into the breadcrumbs again, pressing the crumbs into the chop. Place on a flat surface and repeat with other 3 chops. Allow breading to dry about 15 minutes.
Place a large nonstick skillet over medium high heat and bring oil to hot, but not smoking. Carefully add chops to skillet and make sure the entire surface to each chop is flat against the surface of the pan. Lower heat to medium and brown chops for about 8 minutes. Turn chops and brown on the other side. Turn heat to medium low and cover skillet. The chops will cook slowly and you must keep and eye on them so they don't burn. If pan gets dry, pour about 1/4 cup of water into pan and do not cover until water has evaporated. If you trap steam in pan, it will lift breading off chops. Cook until chops are tender, about 30-45 minutes depending on how thick they are. Makes 4 servings. Enjoy!