Rub both sides of the pork chop with oil and season to taste with salt and pepper.
Grill on a heated char-grill to create a crosshatch pattern on both sides, cooking for 3-4 minutes per side.
Place on an oiled metal baking pan and brush both sides with 11⁄2 oz. of Dark & Stormy Glaze. Place in an oven heated to 350°F and cook to desired doneness.
Add 1 oz. of the Dijon shallot butter to a heated, nonstick sauté pan. Add 1 oz. of pecans and heat over medium heat until the butter begins to foam. Then add 1 tsp. of parsley. Toss to mix and reserve next to the plate.
Slice the pork chop in half on a diagonal through the center of the eye. Place the bone section on a warmed plate. Lean the second piece against the bone section.
Use a spatula to scrape any excess sauce from the baking sheet onto pork.
Pour the warmed pecan butter sauce on the plate and arrange the vegetables as desired