1.Preheat oven to 350F.
2.Dredge pork chops with flour; season with salt and pepper.
3.In a skillet, brown chops in fat trimmings.
4.Halve and core pears.
5.In a casserole, place the pork chops.
6.Add cranberries, sugar, and water. Cover and bake for 30 minutes.
7.Place pears in casserole with pork chops, and baste with pan juices.
8.Bake, uncovered for 30 minutes, basting occasionally.
9.Serve immediately with the residue sauce poured on top.