Apricot-Glazed Pork Chops With Brown Rice-Pecan Pilaf

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1 cup brown rice

1/2 cup pecans

2 teaspoons olive oil

4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)

kosher salt and black pepper

1/2 cup apricot preserves

1 tablespoon balsamic vinegar

3 tablespoons chopped fresh dill

2 tablespoons unsalted butter, cut into small pieces

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