Heat balsamic vinegar in a small saucepan until boiling. Cook 10 minutes until reduced by half
Heat the butter in a frying pan on medium-high heat. Add onions to pan and lightly brown. Reduce heat to medium and cook onions until lightly caramelized. Add chopped pears, vinegar, and salt. Stir until coated for 2 minutes.
Liberally coat both sides of pork chops with salt, pepper, and garlic powder. Grill or bake the pork chops however you prefer.
