Pat the pork chops dry and sprinkle with granulated sugar and salt. Set aside for 30 minutes.

Brush 1 teaspoon olive oil over both sides of the pork chops and sprinkle with black pepper, rosemary and thyme. Rub the herbs into each side of each pork chop.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a medium skillet (cast iron is best) until the oil/butter shimmers and a small piece of food sizzles when it hits the pan. Do NOT heat until you see wisps of smoke rising from the pan. (If you do, remove the pan from the heat to allow it to cool a bit.) Place the prepared pork chops across from each other, in the pan. Place the prepared pears, flesh side down, in-between the pork chops. Cook 5 minutes or until the pork chops have seared, and are golden brown, on the bottom side. Flip the pork chops over and cook another 5 minutes or until the other side is golden brown.

Check the pears to make sure they aren’t burning – their color should be the color of dark honey. If they are overcooking, transfer them to a plate. Test the temperature of the pork chops with a meat thermometer. When the thickest part of the pork chops register 130°F, transfer the pork chops and pears to a plate.

Turn heat to low and add the orange juice, honey, lemon juice and bourbon to the pan juices. Whisk together and add 1-tablespoon butter. Whisk together until butter melts. Place the pork chops and pears back into the pan to cook until heated through. Serve with rice or roasted potatoes.

Enjoy!