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 granules
1/2 c. chopped apple
1 tbsp. melted butter
1 tbsp. brown sugar
1/4 tsp. ground cinnamon
1/2 c. sliced apple

Trim fat from chops. Brown chops in 2 tablespoons oil. Remove chops. In same skillet, cook rice and onion until rice is golden, stirring constantly. Stir in water and bouillon granules. Bring to a boil and stir in chopped apple. Turn mixture into a baking dish and arrange chops on top. Sprinkle on top of chops some crushed fennel seed.

Bake covered in 350 degree oven for 30 minutes. Combine butter, sugar and cinnamon. Brush sliced apples with mixture; arrange around chops. Bake uncovered 20 minutes until apples and pork are tender.