Pear-Apricot Pork Chops with Pecan Rice



1 cup brown rice
½ cup pecans
2 teaspoons olive oil
4 boneless pork chops (1 ½ inches thick)
kosher salt and black pepper
½ cup apricot preserves
1 tablespoon balsamic vinegar
½ cup chopped pears
2 tablespoons unsalted butter, cut into small pieces



  • Cook rice according to package instructions with pecans added.
  • Season the pork chops with salt and pepper.  Heat a sauté pan over medium-high heat, add a touch of oil, and cook chops for 2-3 minutes on each side.  Add remaining ingredients and continue to cook until sauce thickens.  Add water if needed to form sauce.
  • Serve Pork over cooked rice.