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Easy, easy, easy. Not fancy, but comforting and warm. You could replace the water with white wine or chicken broth, but it's not necessary. Why complicate things?
Make a simple brine with 6 c. water, 1/2 c. kosher salt, and 1/2 c. sugar. Put 4 pork chops in the brine and refrigerate for 4 hours.
Drain & rinse the chops, then pat them dry. Brown them on both sides in olive oil in a large skillet. Remove the chops to a plate, then pour out any fat in the pan. Add to the pan: 2 T. butter, 2 T. olive oil, 2 onions that have been thinly sliced, and 10-12 sage leaves that have been sliced. Sauté over medium heat - the juice from the onions will begin to deglaze the pan. When the onions have begun to soften, add 1/2 c. water to the pan, and bring to a boil, stirring and scraping up any remaining brown bits on the bottom of the pan. Return the chops to the pan, reduce the heat to a simmer, and cover the pan. Let simmer for 25 minutes, then turn the chops over and simmer for another 25 minutes. (Check the pan once in a while to make sure that there's still a little bit of liquid - you don't want the onions to burn.) After 50 minutes, the pork chops should be very tender and the sauce reduced and brown. There should be a few tablespoons of sauce per serving; if necessary, remove the chops and turn up the heat to high to finish reducing the sauce.
That's it - it takes some time, but it's a very easy dish.
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