In a medium saucepan with a tight-fitting lid, combine pear wedges, pear nectar (or juice), gingerroot and cinnamon; bring to a boil then reduce heat, cover and simmer for 2 to 3 minutes or until pears are tender.
Remove pears from saucepan with a slotted spoon, reserving liquid. Pour liquid into a measuring bowl. If necessary, add enough additional pear nectar or apple juice to make 1 3/4 cups of liquid total; set aside. Using your very clean hands, rub the black pepper onto both sides of pork chops then sprinkle with salt.
Heat the oil in a large skillet over medium-high heat; cook chops for 8 to 10 minutes or until no longer pink in the center and juices run clear, turning once; remove from skillet and keep warm, reserving drippings in skillet. Stir cornstarch into skillet drippings.
Add reserved pear cooking liquid; cook and stir until thickened and bubbly then cook and stir for 1 minute. Add pears then cook and stir for 1 minute more.
Serve pears with chops; drizzle sauce over chops.