a small saucepan, bring the balsamic vinegar to
a boil over high heat. Adjust the heat to a gentle
boil and boil until the vinegar is syrupy and
reduced to about 1/3 cup. Set aside.
oven to 425º. In a large heavy skillet with
a heatproof handle, heat the oil over medium high
heat. Add the garlic and cook, shaking the skillet,
until brown, about 2 minutes. Add the chops and
cook until the underside is browned, about 6 minutes.
Remove and reserve the garlic cloves if they become
more than a deep golden brown. Turn the chops
and add the onion wedges to the pan and continue
cooking until the second side of the chops are
browned, about 6 minutes. Season with salt and
pepper. About halfway through browning the second
side, tuck the pear wedges in between the chops.
a small bowl, stir the red wine vinegar and honey
until the honey is dissolved. Add the vinebar/honey
mixture to the skillet and bring to a vigorous
boil. Return the garlic cloves to the skillet
if you have removed them. Place the skillet in
the oven and roast until the onions and pears
are tender and the juices from the pork are a
rich syrupy dark brown, about 30
minutes. Once or twice during roasting, turn the
chops and redistribute the onions and pears. Handle
the skillet carefully. It will be extremely hot.
the skillet from the oven. Place a chop in the
center of each warmed serving plate. Spoon the
pears, onion and pan juices around the chops.
Drizzle the balsamic vinegar reduction around
the edge of the plate.