In saucepan bring peas, water, and broth to boiling.
Reduce heat; simmer 2 minutes.
Remove from heat; cover and let stand 1 hour.
Add onion, basil, and salt.
Cover; simmer till peas are tender but still retain their shape, 3 to 3 1/2 hours.
Drain, reserving 3/4 cup liquid.
In large skillet brown pork chops in hot shortening.
Pour off all but 1 tablespoon of drippings.
Blend in flour.
Stir in reserved pea liquid.
Cook and stir till mixture thickens.
Stir in peas; arrange chops atop.
Cover and cook over low heat till heated through, about 5 minutes.