Set pork chops in a glass dish.

Whisk together 1/4 cup balsamic vinegar, 1/3 cup olive oil, 4 garlic cloves crushed, 1 tablespoon of rosemary leaves roughly chopped, 3/4 teaspoon salt and 1/2 teaspoon of ground pepper.

Pour approximately 1 tablespoon of the whisked marinade on each pork chop, 4-6 tablespoons total for entire glass dish, reserving the rest of your sauce for later. Flip the meat over and rub it around, so both sides are covered. Let your meat set at room temperature while you finish the recipe. (This part can be made an hour and up to 4 hours ahead and refrigerated. Be sure to let meat come to room temperature before you start the cooking process.)

Preheat your oven to 425°.

Chop your potatoes, pears and onions as your oven preheats. Toss your fruits and vegetables with remaining marinade, making sure each piece is covered with the sauce, with clean hands rub the pieces with marinade. Finish off with more rosemary leaves or whole sprigs and lightly sprinkle a pinch of salt and pepper across your entire dish.

Place your vegetables and fruit in the oven and set your timer for 40 minutes.

Meanwhile, heat a tablespoon of olive oil in a skillet over medium-high heat.

Sprinkle your marinated pork chops with salt and pepper on both sides and place them in your hot skillet, scraping all marinade in as well. Let your chops fry for about 1 1/2 minutes before flipping over. Fry again for a minute or two. You are just searing both sides.

Once both sides have been seared, open your oven and settle your pork chops, and any pan sauce, on top of your vegetables and continue to bake for remaining time.

At the 40 minute mark, pull out your pan and check readiness by piercing a potato to see if it's cooked all the way through and tender. Check your meat's temperature if you'd like as well. If it's at least 135° take it out and let your dish rest, it will continue to cook. If it needs more time, put it back in for another 5 and check again.