This recipe was shown to me by Bob Stiler. He built this wonderful dinner for the 9 of us, one fine Washington fall day.
In a small bowl, mix the red wine vinegar and honey.
Bring Balsamic vinegar to a rolling boil, reduce heat keep it at a gentle but working boil.
Cut Red onions into 1/8th wedges.
Cut Bosc pears into 1/8th wedges.
Heat Olive Oil in skillet. Add garlic and brown over medium heat for about 2 minutes. Remove and set aside.
Brown the pork chops on both sides--about 6-minutes/side.
Tuck onion and pear wedges between the chops and the sides of the pan as room permits.
Add salt & pepper to taste, and pour the wine & honey mix over the chops. Bring to a boil. Add the garlic cloves.