Brushing the pork cutlets with the apricot preserves and Dijon mustard mixture lends a fruity flavor plus keeps the nuts in place. The wild and brown rice pilaf is a satisfying accompaniment to the crispy pork.
In a medium-size saucepan, combine chicken broth, 1/2 cup water and onion. Bring to a simmer. Stir in both kinds of rice, the salt and Italian seasoning. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 minutes or until rice is tender.
While rice is cooking, prepare pork. Heat oven to 400°F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. In a small bowl, mix together preserves, mustard, Italian seasoning, salt and pepper until smooth. Set aside 2 tablespoons of the mixture for the Pilaf.
Pound pork chops to an even thickness of about 1/2 inch. Lightly brush both sides with remaining apricot-mustard mixture, then coat in chopped hazelnuts. Place in prepared baking pan.
Bake at 400°F for 10 minutes, turn and bake for an additional 5 minutes. Place under broiler for 1 to 2 minutes if desired to lightly brown nuts.