Pork Chop Supper
- 4 pork chops
- 2/3 cup long grain rice
- 4 Tbsp. chopped onion
- 2 tsp. instant chicken bouillon
- 1/2 cup chopped apple
Brown pork chops in a small amount of shortening in skillet. Remove pork chops, setting aside. Add rice and onion. 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 F for 30 minutes; uncover. Bake for 20 minutes longer or until pork chops are tender.
By Robin from Washington, IA
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