Mix salt and water together to make a brine. Add pork chops and let the brine do its magic for at least 60 minutes (or overnight) in the refrigerator. I like to use a gallon sized ziplock bag, but some recipes recommend using a large bowl or dutch oven.
Add 2 T olive oil and onions to a dutch oven. Cook covered on medium low for 30 minutes, stirring every 10 minutes. Remove to a bowl.
Preheat an Oven to 275F.
Remove pork chops from brine. Discard the liquid. Pat pork chops dry, and dredge in flour.
Add 2 T olive oil to the dutch oven. Warm to medium high. Make sure the oil is hot, then brown pork chops on all sides, about 10 minutes.
Add wine to the pan, and use a spatula to pull the browned bits from the bottom of the pan. Then add remaining ingredients: tomatoes, garlic, and caramelized onions and bring to a simmer.
Cook uncovered for 30 minutes. Add chicken stock or water if the sauce gets really low. We typically don’t have to do this.
Check chops to make sure they are at least 145 F. Remove pork chops and tent them with foil to keep them warm. Simmer braising liquid for 5-10 minutes to thicken it into a sauce if it isn’t already thick enough.