1 cup unseasoned long-grain and wild rice blend 1 tablespoon unsalted butter 4 (6-ounce) bone-in center-cut loin pork chops 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon finely chopped fresh rosemary 12 ounces fresh cremini mushrooms, cut into 1/2-inch-thick slices 1 medium onion, halved and thinly sliced 2 tablespoons all-purpose flour 1/4 cup dry white wine 1 1/2 cups unsalted chicken stock 1/4 cup chopped roasted hazelnuts 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons reduced-fat sour cream

Cook rice according to package directions, omitting salt and fat.
While rice cooks, melt butter in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.
Add rosemary, mushrooms, and onion to pan; cook 8 minutes, stirring occasionally. Sprinkle mushrooms with flour; toss to coat. Stir in wine and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer 10 minutes or until desired degree of doneness.
Stir hazelnuts, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into rice. Arrange pork chops on a serving platter. Simmer sauce, uncovered, 2 additional ­minutes. Remove from heat, and stir in sour cream. Serve pork chops with mushroom sauce and rice.