My husband does not like pork chops, but he LOVED these! I used apples (did not have any pears) and they went well. We did grill the chops longer than 3 min. each side (may be due to the thickness of the chop). This is definitely something I would serve to company. Also, had a bottle of apple wine from Wilhelm Winery with it and it was perfect.

Wow, outstanding. I only used 1 onion and it was plenty. Great dish for entertaining and wowing your guests. I'm adding this one to our rotation.

I liked this a lot, but my husband only liked the chops. In the future I may make this without the onions & pears, or simply without the pears, which were good but probably not worth the trouble for a weeknight. I may make the whole recipe again for guests (very gourmet look and flavor).

Absolutely wonderful. Restaurant quality dinner. My onions fell apart but that was fine. Don't change anything.

I cooked this recipe for a dinner party and the look on the faces of my guests told it all.... it is such a great recipe! If you have never cooked with vinegar before, OPEN a window. I found out the hard way that boiling vinegar will make it hard to stand in an unventilated room. I used hickory chips on the grill and it did add a nice smokey flavor to everything. Will definitely make this again when I want to impress!

Incredible recipe. Definitely good enough for guests.

The flavor of the pork is VERY good in this - I was a little skeptical of the "brining" process, but I guess it worked. I stuck toothpicks through my onion wedges - I don't knw how they would have stayed together otherwise...I barely had the pears in long enough to heat them up, and still they were overcooked. When I make this again I won't heat them at all, just pour the hot sauce on 'em. Thanks for the recipe!

Excellant and easy....I substituted apples for pears....I wasn't sure how to cut them so I did some thick and some thinner...I definatley recommend thicker, that way they dont turn to mush...Definately Recommend. Served with Rosmary roasted potatoes.

Fabulous combination of flavors. Will definitely be making this again.

This was great, but I made some changes. I didn't use pork chops, I used chicken breasts. Instead of brining them, I marinated them in sherry, olive oil, garlic, and rosemary. I didn't grill. I sauteed the onions (cut into rings) and the pears, removed them,cooked the chicken in the same pan. To the vinegar mix, I added about 1 tablespoon of honey and two drops of Tabasco and poured it over the onions and pears while the chicken cooked. I deglazed the skillet with a little sherry, dumped the onions/pears back in, warmed them back up and served. Marvelous! I paired it with a sweet potato/pear recipe from this site and used the leftover cranberry sauce from that recipe to accompany the chicken. So good.

This recipe is fabulous! I made it for my fiance for our aniiversary dinner, and he said it was the best meal he's had in a year! I browned the pork in a pan on the stove because we do not have a grill, but it turned out great. Very good served with a simple salad.

Had a hard time getting the vinegar reduced properly which probably affected the sauce. I will try it again with thinner chops.

This recipe was made by family and was a wonderful dish. I don't know how easy it is to prepare, but has made it's way into my collection to make at just the right time. It was wonderful!

got great reviews from my boy-friend, and he was impressed i made something "different" than just plain breaded pork chops. Really good contrast of flavors and texture. Made a bit of a mess with the balsamic when making it into a syrup but everything turned out great!

Five-star all the way, company-worthy, great dish! I used 4 pork loin chops (about 3/4" thick, so they definitely took longer than 3 minutes per side to grill), but I used the full amount of balsamic-onion-pear sauce. I browned the onions on their own (not sure why recipe states to be sure to leave onions in wedges; couldn't possibly happen at my house without skewering them, and um-m...why?!); then at the end of the browning, I added the pear wedges so they wouldn't get too mushy. This worked great (thanks to reviewer, imvintage!). The balsamic reduction did harden when it cooled, but a bit of heat brought it back to the syrup stage. I started the chops out on the grill, but I'm a little bit of a grill-wuss and had never grilled pork chops before, so when it seemed like there might be the potential for them getting too tough, I brought them inside and finished them off in a pan. They came out great; done, not tough, and still had that great grilled flavor as well as retaining the subtle rosemary flavor. Yum! I reheated the onion-pear sauce on the stovetop, rather than the grill. Thank you so much, Osorkin, for a great recipe!

This recipe is all about the sauce. It's that good. I made a double batch. I used half for the pork-beautiful! The other half I cooked down into a chutney & used it as a topping for brushetta with melted gorgonzola on top-Oh Mommie!