3 tbsp veal/beef demi glace (I use "More than Gourmet" it's available online if you don't have a gourmet grocery store in your area)
2 tsps chopped fresh thyme
How to make it
Preheat the oven 450 degrees.
Sauté pancetta until crisp and brown. Save fat in skillet, drain pancetta on paper towels and set aside.
Melt 2 tbsp of the butter in same skillet. Season the chops to taste, add to pan. Sear over high heat until golden, about 5 min per side. Remove the chops, leave drippings in skillet. Place chops on baking sheet and roast in oven for 8 minutes until med-rare (or longer if you like them more done)
Melt the remaining butter in same skillet; add pears and sauté over low hear until they start to soften. Add shallots, ginger and stir one minute. Add brandy and flambé if you want to be fancy (remove skillet from heat and with a long matchstick ignite, stand as far back as you can for safety) Swirl skillet around until the flame dies out and reduce by half. Stir in veal/beef demi-glace and cooked pancetta. Remove from heat. Stir in thyme. Arrange a veal chop on each plate and spoon ginger sauce over them.
*if you'd like my recipe for the side of mashed butternut squash, just ask :-)