Stir the softened butter together with the minced fresh rosemary and place in the refrigerator to firm up. Preheat your grill to medium heat. Place each pork chop onto its own rectangle of aluminum foil. Season the chops generously with salt and pepper on both sides. On top of each chop, layer a slice of onion followed by three or four pear slices. Add another layer of onion and then more pear slices on top.

Divide the rosemary butter between the chops, placing it on top of the onion and pear so it will melt down onto the pork. Top each stack with a sprig of rosemary. Carefully wrap the foil up around each chop and seal at the top. Place the packets onto the grill and cook for 15-18 minutes, or until the pork is cooked through. Transfer the chops to plates and pour over any liquid that remains in the foil packet.