Pork Chop Supper

1 medium tart apple, cored

2 (3/4 inch) thick bone-in pork chops

3/4 teaspoon salt, divided

1/4 teaspoon pepper

2 teaspoons vegetable oil

1/3 cup uncooked long grain rice

2 tablespoons chopped onion

3/4 cup water

1 teaspoon chicken bouillon granules

2 teaspoons butter or margarine, melted

2 teaspoons brown sugar

1/8 teaspoon ground cinnamon

Directions

1. Cut apple widthwise in half. Peel and chop half of apple; set aside. Cut remaining half into three rings; set aside. Sprinkle chops with 1/2 teaspoon salt and pepper. In a skillet, brown chops in oil for 3-4 minutes on each side. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish; keep warm.
2. In same skillet, cook and stir rice and onion in drippings until rice is lightly browned. Stir in the water, bouillon and remaining salt. Stir in chopped apple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Spoon rice mixture around pork chops in dish. Combine the butter, brown sugar and cinnamon; brush over apples slices. Arrange apple slices on top of chops. Cover and bake at 350 degrees F for 25-30 minutes or until pork juices run clear and rice is tender.