1. In 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.

2. Preheat oven to 425°. Heat the oil in a large oven-proof skillet over medium-heat and add garlic slices cooking until brown, about 2 minutes. Remove the garlic and lay the pork chops in, cooking until browned, about 6 minutes. Flip the chops, add the onion wedges and pears around pan and continue cooking until the second side of the chops is browned. Season with salt and pepper.

3. Meanwhile, in a small bowl, mix the honey with the red wine vinegar together until dissolved. Pour the mixture into the skillet and bring to a vigorous boil. Return the garlic cloves. Place the skillet in the oven and roast until the onions and pears are tender and the pork cooked through, about 30 minutes. During roasting, turn the chops and redistribute the onions and pears.

4. To serve, place a chop in the center of the plate, spoon onions and pears around the chop, and then lightly drizzle the balsamic vinegar reduction on top – a little goes a long way!