4 pork chops
2/3 c. long grain rice
4 tbsp. chopped onions
2 tsp. instant chicken bouillon
1/2 c. chopped apples

Brown pork chops in a small amount of shortening in skillet. Remove pork chops, setting aside. Add rice and onions. Cook until golden brown, stirring constantly. Add 2 cups water and bouillon and bring to a boil. Stir in apple.

Turn into casserole, arranging pork chops on top. Bake covered at 350 degrees for 30 minutes. Uncover. Bake for 20 minutes longer or until pork chops are tender. Yields: 4 servings/about 440 calories each.