LOL ... what was that show that started off with the guy saying something like ... You're standing at a crossroads ... Night Gallery, Twilight Zone, something else?
Yep, Goodweed, the more you talk the more ideas you come up with! Although I usually do a quartered chicken, poached with just enough water to cover with an onion, carrot and celery with black peppercorns (selfmade chicken stock from the poaching liquid which is then used as the liquid for cooking the rice) with Uncle Ben's long grain and wild rice thing ... seared and braised pork chops should work equally as well.
But, like many recipes - it's a case of standing on the culinary crossroads ... which way do you want go with what you have on hand? Should your pork chops become "Sweet and Sour" or should they be smothered in Sauerkraut ... or sweet red cabbage with appel slices, some anise, or fennel, or ...?