Grilled Pork Chops with Caramelized Balsamic Pears

In a large bowl, stir together water, kosher salt, and sugar. Submerge pork chops in the brine for up to an hour before draining and patting dry with paper towels.

Combine olive oil, garlic, and rosemary in a shallow dish. Add pork chops, turning to coat, then marinate in the refrigerator for at least 1 or 2 hours.

In a small saucepan, bring balsamic vinegar to a boil. Cook until reduced by half, about 10 minutes, until it resembles syrup. Let cool.

In a large skillet over medium-high heat, melt butter with olive oil. Add onions and pears, browning them quickly while keeping wedges intact. Reduce heat to low and cook for about 7 minutes or until tender. Stir in reduced vinegar, salt, and set aside. The recipe can be prepared up to this point several hours before grilling.

Preheat the grill for medium-high heat. Warm pears and onions in a skillet (on a cool part of the grill) while placing pork chops over the hot part. Cook chops for about 3 minutes per side or until desired doneness. Remove chops to a plate, cover with foil, let rest for a few minutes before serving.

Top chops with pear onion sauce and enjoy!