2 pork chops, 3/4 inch thick
1/3 c. long grain rice
2 tbsp. chopped onion
1 c. water
1 tsp. instant chicken bouillon
1/2 c. chopped apples
1 tbsp. melted butter
1 tbsp. brown sugar
1/4 tsp. ground cinnamon
1/2 c. sliced apples

Brown chops - remove from pan. In same skillet cook rice and onion until golden. Stir in water and bouillon granules. Bring to boiling; stir in chopped apples. Turn into 6 1/2 x 6 1/2 x 2 inch baking dish. Arrange chops on top. Bake covered 30 to 45 minutes at 350 degrees.

Brush sliced apples with cinnamon mixture. Arrange around chops. Bake uncovered 20 minutes or until pork is tender.