Walnut-Crusted Pork Chops With Autumn Vegetable Wild Rice

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4 (8-ounce) bone-in center-cut pork chops, trimmed

1 1/2 teaspoons Worcestershire sauce {Check for Gluten}

3/4 teaspoon kosher salt

1/2 teaspoon dried rubbed sage

1/4 teaspoon freshly ground black pepper

1/3 cup walnuts, finely ground

1 bacon slice

1/4 cup fat-free, lower-sodium chicken broth {Check for Gluten}

Cooking spray

1 cup finely chopped onion

1/2 cup diced carrot

2 teaspoons diced seeded jalapeno pepper

1 garlic clove, minced

1 1/2 cups chopped Swiss chard

1 cup sliced cremini mushrooms

1 cup chopped peeled Granny Smith apple

2 cups cooked wild rice

1/2 cup fat-free, lower-sodium chicken broth {Check for Gluten}

1/4 cup chopped fresh flat-leaf parsley

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