In a large skillet over medium heat, saute pear slices and honey in half the ghee for about 5 minutes or so or until tender.
Gently remove from skillet and set aside.
In the same skillet, heat remaining ghee and add pork chops. Brown on both sides, about 4 minutes per side.
Remove from pan and keep warm.
Add chicken broth and balsamic vinegar to the skillet, whisking up all the browned up bits from the bottom of the pan.
Return chops to the skillet and continue to cook till cooked through.
Return pears to skillet to warm through; then serve.