1. Spray a 2-quart square baking dish and a large skillet with nonstick coating; set aside. In a large bowl combine the cooked rice, green onions, 2 tablespoons of the apple juice, the walnuts (if desired), 1/4 teaspoon salt, and the 1/8 teaspoon pepper. Spoon rice mixture into prepared baking dish.

2. In a small bowl stir together the thyme, /4 teaspoon salt, and the 1/4 to 1/2 teaspoon pepper. Rub onto both sides of chops. Cook chops in skillet over medium-high heat until browned, turning once. Arrange browned chops on top of rice mixture. Pour remaining apple juice over chops.

3. Bake, covered , in a 350 degree F oven about 30 minutes or until no pink remains in chops and juices run clear. Transfer chops to serving plates. Stir chopped pear and blue cheese into hot rice mixture; serve with chops. Makes 4 (1 pork chop and 3/4 cup rice mixture) servings.