First I started the rice, rinsing one cup in a strainer to wash away the starch before putting in a pan with 1.5 cups of water to cook. I added a bit of salt, put a lid on it and put it on high heat. As soon as it was boiling enough to rattle the lid a bit, I turned the heat off and let it sit. In 15 minutes it would be perfectly done.
In a medium heat skillet, I added a bit of olive oil to coat the pan and when it was hot, I put on 1 pork chop and sprinkled some salt and pepper on it and let it begin to cook, flipping once so it cooked on both sides.
Meanwhile, in a small sauce pan, I sauteed 1 TSBP of finely chopped yellow onion and 1 clove of garlic, minced with some salt and pepper. While they cooked to tender, I sliced 2 mushrooms finely and chopped. I cut 1/2 of a Bosc pear into slices and cut them in half again. I finely chopped 1 tomato. When the onions and garlic were done, I added 1/4 cup of mild green salsa, the sliced pears, mushrooms and tomatoes and let simmer until tender. Then I squeezed the juice of 1 lemon on and added about 10 pecans cut in half vertically.
I dished up a 1/2 cup of cooked rice with the pork chop and served the sauce on both. The sauce had lovely heat with a bit of sweet and sour flavors balancing each other. It was good on the rice, but magnificent on the pork chop giving an entirely new approach to sweet and sour.