Braised Pork Chops with Roasted Pears - The Olive Tap Recipes

Ingredients

• 1/2 C. The Olive Tap’s Pear White Balsamic or Honey Balsamic Vinegar
• 3 T. The Olive Tap’s Rosemary or Herbes de Provence Olive Oil
• 6 cloves garlic, peeled
• 1 T. the Olive Tap’s Herbes de Provence Olive Oil
• 4 center-cut pork rib chops, about 12 ounces about 1 1/4″ thick
• 1 large red onion, cut into about 8 wedges
• 2 ripe, firm Bosc pears, peeled, cored and cut into 8 wedges
• Salt and freshly ground pepper, to taste
• 1/4 C. The Olive Tap’s Lambrusco Wine Vinegar
• 1 T. honey