How to Make It
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.