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.