Pat the chops dry, season generously with salt & pepper and drizzle with olive oil, turning to coat both sides. Place on a plate, cover with plastic wrap & allow to marinate at room temperature for 20 - 30 minutes.
Slice the pears in half, lengthwise, and remove the stem and core. A sharp knife is all you really need, but a small melon baller makes short work of the seedy core. Brush the cut sides with olive oil and set aside.
Prep the grill:
About 20 minutes before cooking the chops, prepare the grill. First, scrape the grill clean, then brush with vegetable oil to prevent sticking and preheat on high for 10-15 minutes with the lid down.
Once preheated, sear the chops on high for 2 -3 minutes on each side with the lid down. Once the chops are browned on both sides, move them to a cooler part of the grill and spread a generous spoonful of the pear preserves on each chop. Continue grilling with the lid down until they reach the desired level of doneness, about 5 - 8 minutes. For flavorful, juicy & tender chops, cook to medium-rare (140-145 degrees); anything more and the chops will become tough & dry.
While the chops are finishing up on the cool part of the grill, place the pears on the hot section, cut side down. Rotate each pear half 45 degrees to give them attractive grill marks.
Remove the chops from the grill, and cover loosely with foil and let rest for 5 minutes. Remember, the hot meat will continue to cook for a few minutes, so be very careful to NOT overcook the chops.
Remove the pear halves from the grill and place on the serving plates alongside the pork. Serve with additional pear preserves if desired.