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1
Preheat oven to 400 degrees.
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2
Peel and core the pears and cut each into quarters.
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3
Reserve the peelings and place the pears in enough ice water to cover.
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4
Add the lemon juice to the pears, stir and set aside.
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5
In a saucepan over medium heat, melt 2 tablespoons of butter.
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6
Add the shallots and 1 clove of minced garlic and the pear peelings and allow to soften for 5 minutes, stirring occasionally to avoid burning.
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7
Add the sherry and the chicken broth, bring to a boil and then reduce the heat to a simmer.
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8
Continue to simmer the sauce until it has reduced by half.
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9
Strain the sauce and set aside.
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10
Place the pork on a rack in a roasting pan and season with salt, pepper and the remaining garlic.
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11
Place in the oven for 10 minutes.
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12
Drain the pears and pat them dry and place them around the roast, glazing each with the drippings from the meat.
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13
If, at this point, the pork has not rendered enough fat to lightly coat the pears, melt the additional butter and brush over the pears.
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14
Return to the oven for 25 minutes.
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15
Remove the pork from the oven and allow to rest for 5 minutes while reheating the sauce.
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16
Carefully slice the pork between the bones and place two chops, flanked by the roasted pears, on each of 6 plates.
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17
The pork can be served with glazed carrots (see recipe) and wild rice.
