Description

Make those pork chops special with pears and and red onion. Red wine vinegar, honey and balsamic vinegar make a sauce that can't be beat.

Ingredients

• 1 c. balsamic vinegar, not the expensive kind
• 3 T. extra-virgin olive oil
• 3 cloves garlic, peeled
• 4 center-cut pork rib chops about 1 inch thick
• 1 large red onion, cut into about 8 wedges
• 2 ripe, firm Bosc pears, peeled, cored and cut into 8 wedges
• salt and pepper, to taste
• 1/4 c. red-wine vinegar
• 2 T. honey

Steps

1. In a small saucepan, bring balsamic vinegar to a boil. Adjust heat to a gentle boil; boil until the vinegar is syrupy and reduced to about 1/4 c. Set aside.
2. Preheat oven to 425 degrees. Heat oil in a large, oven-proof, heavy skillet over medium- high heat. Whack the garlic cloves and scatter them over the oil. Cook until lightly browned, about 2 minutes. Remove garlic to a small plate and reserve for later use. Place pork chops in skillet; cook until browned, about 6 minutes. Turn chops, place onion wedges in the pan, and continue cooking until the chops are browned. Season with salt and pepper. Halfway through browning the second side, tuck the pear wedges in between the chops.
3. Stir red wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the this mixture into the skillet; bring to a full boil. Return garlic cloves to the skillet.