2 pork chops (3/4" thick)
1/2 c. regular rice
2 tbsp. chopped onion
1 c. water
1 tsp. instant chicken bouillon granules or 1 cube dissolved in the water
1/2 c. chopped apple
1 tbsp. butter, melted
1 tbsp. brown sugar
1/4 tsp. ground cinnamon
1/2 c. sliced apple

Trim fat from chops, cook trimmings in skillet until 2 tablespoons fat accumulates. Discard trimmings. Brown chops slowly in hot drippings. Set chops aside, reserve drippings.

In same skillet cook rice and onion in reserved drippings until rice is golden, stirring constantly. Stir in water and bouillon. Bring to boiling, stir in chopped apple.

Turn mixture into a 6 1/2 x 6 1/2 x 2 inch baking dish, arrange chops atop. Bake, covered, at 350 degrees for 30 minutes.

Combine butter, sugar and cinnamon. Brush sliced apples with mixture; arrange around chops. Bake, uncovered, until apples and pork are tender, about 20 minutes. Serves 2.