Heat a drizzle of olive oil in a pot.
Add onion, carrot and celery and cook until softened.
Add thyme and rice, then stir and cook for another minute.
Add chicken broth, water, salt and pepper.
Stir well, cover, and cook for 30 to 35 minutes or until the grains are tender.
Mix in crumbled bacon and walnuts.
Fluff with a fork and set aside.
Carefully cut a slit in each pork chop.
Place some stuffing into each pork chop cavity, and pack it in well.
Season the outside with cayenne, salt and pepper.
Dredge to fully coat in flour.
Heat a drizzle of oil in a skillet on medium-high.
Brown pork chops on all sides.
In the same skillet, melt butter and whisk in flour.
When the roux turns slightly brown, gradually pour in chicken broth while whisking.
Occasionally stir until thickened.
Add heavy cream, salt and pepper.
Stir well and allow to thicken again.
Place pork chops back in the gravy, spoon it over the top, cover, and cook for another 10 minutes.