Ingredients for 4 servings:
4 center-cut, bone-in pork chops
2 tsp. olive oil
Salt, to taste
Freshly ground pepper, to taste
2 Anjou pears
1 bottle lager beer
3/4 tsp. dried sage
Preheat olive oil in a large pan over medium-high heat. Season pork chops with salt and pepper to taste. Put the pork chops in the pan and sear until lightly browned, about 4 minutes on each side. Transfer chops to a plate. Drain all but 1 tablespoon oil from pan.
Add pears to pan and sauté over medium-high heat until golden, about 6 minutes then transfer pears to plate with pork chops.
Add beer and sage into pan. With a wooden spoon, scrape up caramelized bits from bottom.
Add pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover pan with lid, reduce heat and braise until chops are cooked through, 5 to 7 minutes.
Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes. Serve pork chops topped with pears and sauce.