2 thick-cut, boneless pork chops
1 large pear
½ of a large sweet yellow onion
1 Tablespoon olive oil
1 Tablespoon Balsamic vinegar
Dash of salt and pepper
1 cup chicken broth
½ pound fresh asparagus spears
Finely chop the onion.
Peel and core the pear, and cut it into thin slices.
Over moderately high heat, brown the pork chops in the olive oil, seasoning lightly with salt and pepper. Cook them only partially, then remove them from the pan.
Add the onion and pear to the pan and brown well.
Add the Balsamic vinegar and heat through.
Push the mixture aside and replace the pork chops in the pan. Scoop the pear and onion mixture over the top of the pork chops.
Lay the asparagus spears on top of the pork chops.
Pour the chicken broth into the pan and cover with a tight lid. Simmer on a low temperature until the pork chops are completely cooked.