Pork Chop Supper
|Pork chops||2 , cut 3/4 inch thick|
|Regular rice||1⁄3 Cup (5.33 tbs)|
|Chopped onion||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Chopped apple||1⁄2 Cup (8 tbs)|
|Butter||1 Tablespoon, melted|
|Brown sugar||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Sliced apples||1⁄2 Cup (8 tbs)|
Trim fat from chops; cook trimmings in skillet till 2 tablespoons fat accumulates.
Brown chops slowly in hot drippings.
Set chops aside; reserve drippings.
In same skillet cook rice and onion in reserved drippings till rice is golden, stirring constantly.
Stir in water and bouillon granules.
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° for 30 minutes.
Combine butter, sugar, and cinnamon.
Brush sliced apples with mixture; arrange around chops.
Bake, uncovered, till apples and pork are tender, about 20 minutes.