Prepare rice mix following package directions. Fluff with fork; gently stir in the nuts and parsley.
Meanwhile, in a medium-size saucepan, heat oil over medium heat. Add onion and cook for 5 minutes. Off heat, stir in preserves, bourbon, vinegar, brown sugar, garlic salt, red-pepper flakes and ginger. Simmer 10 minutes, uncovered, stirring occasionally. Mix together cornstarch and 1 tablespoon water. Stir into saucepan; simmer for an additional minute. Remove from heat.
Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high.
Season pork chops with salt and pepper. Grill for 2 minutes per side. Reserve half of the sauce to serve on the side. Liberally brush both sides of chops with the remaining sauce and grill for 2 additional minutes per side.
Serve chops with rice. Serve remaining sauce on the side. Makes 4 servings.
Sauce can be refrigerated until ready to use or up to 1 week.