Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter.

Salt and pepper the pork chops and sauté on both sides until nicely browned.
Set the sautéed chops aside.
In the same saucepan sauté the rice and onions with the 1 teaspoon of salt until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

This will serve at least 5 people and more if you split some of the pork chops.
If you are only serving 4 people use 4 chops and cut down the rice to 1 cup rice and 2 cups broth and 2 cups apples. Or you could add 1-1/2 cups rice and 3 cups broth with 3 cups apples.

We had our Colville kids over to try this casserole last Saturday. I omitted the cinnamon because our grandson seems to have a cinnamon allergy. I added salt and pepper to the recipe for the chops and additional salt for the rice because it was under seasoned in the end. The original recipe did not call for the salt or pepper so I added those ingredients to the recipe, above.