- 1 cup brown rice
- 1/2 cup pecans
- 2 teaspoons olive oil
- 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
- kosher salt and black pepper
- 1/2 cup apricot preserves
- 1 tablespoon balsamic vinegar
- 3 tablespoons chopped fresh dill
- 2 tablespoons unsalted butter, cut into small pieces
- Heat oven to 350° F. Cook the rice according to the package directions. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes. Let cool, then coarsely chop.
- After the rice has been cooking for 35 minutes, heat the oil in a large skillet over medium-high heat. Season the pork chops with ½ teaspoon each salt and pepper and cook until browned and cooked through, 6 to 8 minutes per side.
- Add the apricot preserves and vinegar to the skillet and cook the pork, turning once, until coated, 1 to 2 minutes more.
- Fold the pecans, dill, butter, ½ teaspoon salt, and ¼ teaspoon pepper into the rice and serve with the pork chops.