For the pork chops, combine salt, sugar, ginger, bay leaf, cloves, peppercorns, allspice, pear juice and 2 cups water in a medium pot. 

Bring to a boil over high heat, stirring occasionally, until salt and sugar dissolve to make a brine. 

Remove from heat, pour into a wide, deep dish and chill until cool. 

Submerge pork chops in brine, cover and refrigerate for 1 hour. 

Remove pork chops from brine, rinse under cool water and pat dry. 

Discard brine and set chops aside.

For the chutney, heat oil over low heat in a medium pot. 

Add shallots and grated ginger and cook until fragrant and lightly translucent, 30 seconds to 1 minute. 

Add lemon juice, pears, cranberries, brown sugar, ground ginger and vinegar. 

Bring to a simmer, stirring occasionally. 

Cook over medium heat until pears are tender and chutney is thick, 20 to 25 minutes, watching carefully to ensure chutney does not scorch. Set aside.

To cook the pork chops, heat a heavy skillet over high heat. 

Add butter and oil and swirl to coat pan. 

When hot, add chops and brown each side, 1 to 2 minutes. 

Cover skillet, reduce heat to low and continue cooking until pork is just cooked through, 5 to 7 minutes. 

Transfer plates and serve with chutney.