Arugula Pear Salad and Smothered Pork Chops with Brown Rice Medley

I spent 20 minutes at the dinner table tonight trying to get the perfect picture of each dish for the blog before taking my first bite. After about 30 pictures, I think I narrowed down the two best photos of the bunch which look almost as good as they tasted!
Arugula Pear Salad
Vinaigrette:
1 tbsp shallot, minced
2 tsp white wine vinegar
1/4 tsp Dijon mustard
1/4 salt
1/8 pepper
2 tbsp olive oil
Toss with vinaigrette:
Arugula
Pear, sliced thin
Toasted walnuts
Blue cheese

Smothered Pork Chops

Combine and set aside:

1/4 cup beef broth

2 tbsp milk

2 tsp flour

2 tsp Dijon mustard

1/2 tsp salt

1/4 tsp pepper

Season both sides of 6 boneless loin pork chops with thyme and paprika. Cook over medium high heat 5 minutes per side or until done. Remove pork from pan.

Reduce heat, add 1 cup chopped onion, and saute for about 4 minutes. Add 3/4 cup beef broth, bring to a boil and cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat, and cook 1 minute longer. Sprinkle with chopped parsley.

Brown Rice Medley

Cook brown rice adding any remaining beef broth to the water.
Stir in:
Grape tomatoes, halved
Carrots, julienned
Scallions, chopped
Almonds, slivered
Pinch of dried thyme