Heat oven to 350°F.

Bring pork chops to room temperature. Combine granulated garlic and onion, paprika and hot paprika or cayenne in a small bowl. Season the chops with salt and pepper then rub spice mixture into meat.

Place vinegar and thyme in a saucepan and bring to a boil. Add apples, 1/2 cup stock, syrup and mustard, lower heat and cook at a rolling simmer for 15-20 minutes.

In another saucepot over medium to medium-high heat, melt the butter for the rice. Add broken pasta and nuts, season with salt and pepper, and toast to deeply golden. Add rice and stir a minute more; add stock and cranberries, and bring to bubble. Cover pot, reduce heat to low and cook 15 minutes, giving the pot a shake occasionally. Add a little water if the rice starts to dry out before it’s tender. Add thyme, scallions and parsley to the post, and let stand 5 minutes.

While the rice is cooking, heat a cast-iron skillet over medium-high to high heat with oil, 2 turns of the pan. Add chops to the pan and brown on each side. Transfer skillet to oven for 5-6 minutes, and remove when until internal temperature reaches 145°F, or desired doneness, then return pan to heat. Add the butter, a splash of stock and the lemon juice to the pan and baste chops.

Just before serving, fluff rice with a fork. Serve chops topped with apples and sauce with fancy rice alongside.