Costolette di maiale brasate al forno con pere (braised pork & pears)

[Boyle]

My mouth waters just thinking about this dish. It is great with
garlic mashed potatoes and your veggie of choice.

1-2 cups, Balsamic vingear reduced to syrupy consistency
3 tablespoons extra virgin olive oil
6 garlic cloves, peeled
4 center cut pork rib chops, each about 12 ounces and 11/4-inches
thick
1 large red onion (about 12 ounces), cut into 8 wedges
Salt and freshly ground pepper
2 ripe but firm Bosc pears, peeled, cored and cut into 8 wedges


Preheat oven to 425° F.
Heat the oil in a large, heavy skillet with a flameproof handle over
medium-high heat.
Whack the garlic cloves with the flat side of a knife and scatter them
over the oil.
Cook, shaking the skillet, until brown, about 2 minutes.
Lay the pork chops in the skillet and cook until the underside is
browned, about 6 minutes.
Remove and reserve the garlic cloves if they become more than deep
golden brown before the chops are fully browned.
Turn over the chops, tuck the onion wedges into the pan and continue
cooking until the second side of the chops is browned, about 6
minutes.
Season with salt and pepper.
About halfway through browning the second side, tuck the pear wedges
in between the chops.

Return the garlic cloves to the skillet if you have removed them and
add balsamic Glaze.
Place the skillet in the oven and roast until the onions and pears are
tender and the juices from the pork are a rich, syrupy dark brown,
about 30 minutes.
Once or twice during roasting, turn the chops and redistribute the
onions and pears.
Handle the skillet carefully—it will be extremely hot.
Remove the skillet from the oven.
Check the seasoning of the onion-pear mixture, adding salt and pepper
if necessary.

[Paula]

Oh my, pork and pears... I've never heard this and it sounds
WONDERFUL! I can't wait to try it!