Pork Chops with Balsamic Pears

Combine water, kosher salt, and sugar in a large bowl, stirring until well incorporated. Next, submerge pork chops into this mixture and allow them to absorb the flavors for a maximum of one hour. Discard the liquid, then gently pat the pork chops dry with paper towels to remove excess moisture.

In a separate shallow dish, blend olive oil, garlic, and rosemary together. Place the pork chops in this mixture and coat evenly, ensuring they are fully covered. Cover the dish with a lid and refrigerate for at least 1 or 2 hours, allowing the flavors to meld.

Transfer balsamic vinegar to a small saucepan and bring it to a boil. Reduce the heat and cook until the liquid has reduced by half, approximately 10 minutes. Once cooled, it should have a syrupy consistency.

In a large skillet, melt butter and olive oil over medium-high or high heat. Add sliced onions and pears to the skillet, taking care not to break the wedges during browning. Once the onions and pears are browned, reduce heat to low and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and kosher salt.

This stage of preparation can be completed ahead of time, allowing you to assemble the dish up to several hours before grilling.

Preheat your grill for medium-high heat. Meanwhile, warm pears on a cool section of the grill by placing them in the skillet with the pork chops. Cook the pork chops over the hot part of the grill for about 3 minutes per side, or to your desired level of doneness. Remove from the grill and place on a serving plate, covering with aluminum foil to let rest for a few minutes. Uncover and top with the pear onion sauce, serving immediately.