Looking for something impressive to serve guests? Try this herb-rubbed pork chop recipe. Pan-sizzled in their own juices, the chops are then baked along with rice. Fresh pear and blue cheese are the final touches.
Spray a 2-quart square baking dish and a large skillet with nonstick coating; set aside. In a large bowl combine the cooked rice, green onions, 2 tablespoons of the apple juice, the walnuts (if desired), 1/4 teaspoon salt, and the 1/8 teaspoon pepper. Spoon rice mixture into prepared baking dish.
In a small bowl stir together the thyme, 1/4 teaspoon salt, and the 1/4 to 1/2 teaspoon pepper. Rub onto both sides of chops. Cook chops in skillet over medium-high heat until browned, turning once. Arrange browned chops on top of rice mixture. Pour remaining apple juice over chops.
Bake, covered, in a 350 degree F oven about 30 minutes or until no pink remains in chops and juices run clear. Transfer chops to serving plates. Stir chopped pear and blue cheese into hot rice mixture; serve with chops.
Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.