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Pork Chop Supper

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4 pork chops
2/3 cup long grain rice
4 tablespoons onion (chopped)
2 teaspoons instant chicken bouillon
cup apple (chopped)


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 for 30 minutes; uncover. Bake for 20 minutes longer or until pork chops are tender.

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