In a lightly greased skillet, cook pork over medium-high heat for 2-3 min. per side or until lightly browned. Add chicken stock, maple syrup, and a pinch of jasmine. Cook, partially covered, over low heat for 12-15 min. or until chops are cooked through.

While the pork chops are cooking:

Halve pears and remove cores (or use canned). In a medium pot, add wine, sugar, cinnamon, cloves, lemon rind, and a tsp. or two of jasmine tea to the pears. Bring to a boil, reduce heat, and simmer covered for 10-15 min. or until pears are tender. Stir and flip pears occasionally.

When pork chops are ready, move them to a serving platter and keep warm. Return skillet to medium-high heat; bring pan juices to a boil. Dissolve cornstarch in 2 tbsp. cold water. Add to skillet and cook, stirring, for 2 min. or until thickened. Using slotted spoon, transfer pears from wine to skillet. Add another pinch of jasmine if you wish. Cook for 3 min. or until pears are heated through.

Top pork with pears and serve with favorite side dish (rice is a good choice).