MAIN DISH: Grilled Pork Chops with Caramelized Pears

1 ½ quarts Water
5 Tbsp. Kosher Salt
2 Tbsp. Sugar
6 Pork Loin Chops, ½” thick
½ cup plus 1 Tbsp. Grapes & Olives On Tap Garlic Mushroom Olive Oil, separated
4 cloves Garlic, minced
1 Tbsp. fresh Rosemary, minced
½ cup Grapes & Olives On Tap Pecan Praline Balsamic Vinegar
1 Tbsp. Butter
2 Vidalia Onions, each cut into 8 wedges
2 Pears, cored and each cut into 8 wedges
1 tsp. Salt

In a large bowl, mix together water, kosher salt and sugar to make a brine. Add pork chops and let them soak for 1 hour. Drain and discard the brine. Pat pork chops dry with paper towels. In a shallow dish, stir together the Garlic Mushroom Olive Oil, garlic and rosemary. Place pork chops in the dish and turn to coat. Cover and refrigerate for at least 1 ½ hours. Bring the Pecan Praline Balsamic Vinegar to a boil in a small saucepan. Cook until reduced by half, about 10 minutes. Cooled vinegar should be syrupy. Melt butter with Garlic Mushroom Olive Oil in a large skillet over medium-high heat. Add the onions and pears, and brown, being careful to retain wedges. Once the onions and pears are browned, reduce the heat to low and cook until tender, about 7 minutes.  Stir in the reduced Pecan Praline Balsamic Vinegar and salt. Recipe to this point can be prepared several hours before grilling. Keep sauce warm or re-warm before serving. Preheat a grill to medium-high heat. Cook pork chops for about 3 minutes per side, or to desired doneness. Remove pork chops to a serving plate and cover with aluminum foil and let rest a few minutes. Uncover, top with warm onion-pear sauce and serve.