Lay out the pork chops and allow them to come to room temperature, about 15 to 30 minutes. Core the pears and slice them into ⅛ wedges.

Peel and thinly slice the cloves of garlic. Heat the olive oil, sliced garlic, thyme and rosemary sprigs over medium heat in a large heavy-bottomed frying pan. Sauté until the garlic is lightly golden and the olive oil is infused with flavors of garlic and herbs. Closely monitor the cooking, garlic burns easily turning the flavor bitter. Take the pan off the heat and remove the garlic chips to a paper towel lined dish. Discard the herbs (its okay if there are little bits left in the pan).

Sprinkle both sides of the pork chops with a bit of salt and a bit more freshly ground black pepper. Return the pan to the stove over high heat, reduce the heat if the oil begins to smoke.When the pan is hot place the chops in the pan in a single layer and cook until nicely browned, 1 to 2 minutes. Turn the chops and brown on the second side, another 1 to 2 minutes. Remove the chops to a plate (they are not fully cooked yet).

Add the pears to the pan and cook them until they begin to caramelize and soften a bit, about 4 minutes. Reduce the heat to medium and nestle the chops into the pear wedges. Continue cooking until the chops have cooked through, about 5 - 10 minutes.

Transfer the chops and pears to a serving platter and remove all but 1 tablespoon of oil from the pan.

Pour the cider in the pan and let the liquid simmer over medium high heat until it has reduced by half, stir frequently and remove any browned bits that may have been stuck to the bottom of the pan. Add the stock and simmer until reduced by half again. Add the butter, stirring until melted, and season to taste with salt and pepper. Drizzle the sauce over the pears and chops and garnish with some of the garlic chips.