Dice Shallot (2) into small quarter inch pieces. Separate shallots into two piles.
In a small saucepan over medium high heat, saute half of the shallots and one tablespoon of Butter (1 tablespoon) in Oil (1 teaspoon) for two minutes.
Add Brown Rice (1/4 cup) with half a cup of cold water. Bring to a boil, lower heat down to a simmer, and cover and cook for thirty eight minutes until rice is tender. Remove from heat, fluff rice, cover and hold.
Meanwhile, in a second small saucepan, add Red Lentils (1/4 cup) and one cup of cold water. Bring to a boil. Lower heat to a simmer, and cook for three to four minutes until lentils are tender but not overcooked. Drain into a colander.
Meanwhile, remove Fresh Mint (1/4 bunch) leaves from the stems, discard stems, and roughly chop the leaves.
Slice Granny Smith Apple (1) into quarters, lay flat side on cutting board, and remove the core on each slice with your knife, cutting on a bias. Discard core. Dice apple into quarter inch small pieces.
Mince Garlic (2 clove) and add to remaining diced shallot.
Pat dry Pork Chop (2) with paper towels. Heat Oil (1 tablespoon) in a medium saute pan over high heat. Season pork chops on both sides with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Once oil is hot, sear chops for two to three minutes on both sides.
Lower heat to medium low, add Apricot Preserves (1/3 cup), granny smith apple, and Balsamic Vinegar (2 teaspoon). Stir and cook for four minutes until pork is still pink in the middle. Remove from heat and whisk in two tablespoons of Butter (2 tablespoon) Keep warm.
Heat a large saute pan over medium high heat with Oil (1 tablespoon). Add minced garlic and shallot. Saute for two minutes.
Add Chard (6 ounce) with Salt (1/4 teaspoon) and a pinch of pepper. Cook for four minutes until tender. Keep warm.
Add cooked lentils, Chopped Pecans (1/3 cup), Dried Cherry (1/4 cup), chopped mint, last tablespoon of Butter (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) to the cooked brown rice. Stir until well combined.
Divide the rice between two plates. Place the sauteed Swiss chard behind the rice with height. Lay the pork chops over the rice, leaning against the Swiss chard. Spoon the sauce over each chop.