1 apple
4 pork chops, cut about 1/2" thick
2 c. hot water
2 tbsp. instant chicken bouillon granules
1 c. long rice
1 tbsp. minced dried onion
2 tbsp. brown sugar
1/4 tsp. ground cinnamon

Wash the apple and put it on cutting board. Use a sharp knife to remove the core and slice the apple, but do not peel. Throw the core.

Use a sharp knife to cut off the extra fat on edges of the pork chops. Throw away the fat.

Pour the hot water into a 9"x9"x2" baking pan. Stir in the bouillon granules and minced onion until bouillon is dissolved. Stir in the rice and apples.

Put in pork chops. Cover pan with foil. Press foil to sides of pan. Put it in the oven. Turn oven to 350 degrees. Bake for 1 hour.

One hour later take out pan. Use tongs to take off foil.

In small bowl mix brown sugar and cinnamon; sprinkle over pork chops and rice. Put back in oven. Don't cover with foil. Bake for 10 to 15 minutes longer or until meat is tender. Turn off the oven, remove from oven.

To Serve: Use tongs or spoon to lift pork chops to plates. Spoon out rice. Yield: makes 4 servings.