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1
In a small saucepan, bring the balsamic vinegar to a boil over high heat.
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2
Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup.
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3
Set aside.
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4
Preheat the oven to 425 F. Heat the oil in a large, heavy skillet with a flame proof handle over medium-high heat.
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5
Whack the garlic cloves with the flat side of a knife and scatter them over the oil.
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6
Cook, shaking the skillet, until brown, about 2 minutes.
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7
Lay the pork chops in and cook until the underside is browned, about 6 minutes.
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8
Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned.
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9
Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second sides of the chops are browned, about 6 minutes.
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10
Season with salt and pepper.
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11
About halfway through browning the second side, tuck the pear wedges in between the chops.
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12
Stir the red-wine vinegar and honey together in a small bowl, until the honey is dissolved.
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13
Pour the vinegar-honey mixture into the skillet and bring to a vigorous boil.
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14
Return the garlic cloves to the skillet if you have removed them.
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15
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.
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16
Once or twice during roasting, turn the chops and redistribute the onions and pears.
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17
Handle the skillet carefullyit will be extremely hot.
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18
Remove the skillet from the oven.
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19
Place a chop in the center of each warmed serving plate.
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20
Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary.
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21
Spoon the pears, onion, and pan juices around the chops.
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22
Drizzle the balsamic-vinegar reduction around the edge of the plate.
