Pork Porterhouse with Cabernet Sauvignon Poached Pear

Pork

4 pork porterhouse chops
4 unripe pears, cored and peeled
1 C Cabernet Sauvignon to deglaze
1 C veal stock
to taste salt and pepper

2 C Cabernet Sauvignon
1 C water
1 C sugar
1 bay leaf
1 rosemary sprig
6 whole black peppercorns
1 T vanilla extract
1 cinnamon stick