In a large non-stick or lightly oiled skillet over medium-high heat, brown both sides of pork steaks. Sprinkle with sage, thyme, salt and pepper to taste.
Add 1/2 cup water, cover and cook over low heat 50 to 60 minutes or until pork steaks are tender, turning steaks occasionally. Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions.
Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and brown sugar, mix well. Cover, simmer 15 minutes. Add pears, bring to a boil. Season to taste with salt and pepper.