Pork Chop Supper

4 pork chops
2/3 cup long grain rice
4 tbsp. chopped onion
2 tsp. instant chicken bouillon
½ cup chopped apple

Brown pork chops in a small amount of shortening in skillet. Remove pork chops, setting aside.

Add rice and onion to skillet. 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.