Preparation

1. In a shallow baking dish or another similar vessel, mix together the coriander, Italian seasoning, salt, pepper, and olive oil. Add the pork chops and toss to coat. Marinate for 30 minutes.
2. Preheat the oven to 350ºF. 
3. Heat a large skillet over medium-high heat. Add the pork chops fat-side down, to allow the fat to render. Use tongs to hold the chops in place, if necessary, and rotate so the fat is golden brown. 
4. Add the garlic, rosemary, and a pinch of salt to the pan. Sear the pork chops on both sides until golden brown. Add the butter and swirl to coat the pan, then add the pear, onion, and honey and stir to make an even layer. (You may need to lift the pork chops up to do this.)
5. Transfer the pan to the oven and cook for 15 minutes, or until the pork chop is cooked to your liking. Remove from the oven and transfer the pork chops to a cutting board. Tent with foil and let rest for 3 to 5 minutes. Slice the meat from the bones, then slice into even pieces.
6. To serve, divide the spanish rice between two plates, then top with the sliced pork and pear and onion mixture, plus any sauce left in the pan.