Step 1: Toss the brown sugar with the cinnamon, thyme, salt and pepper. Rub the spice mixture evenly all over the pork chops. Heat the oil in a large skillet set over medium-high heat. Brown the pork chops for 1 to 2 minutes per side. Transfer the chops to a plate; brush evenly with cider vinegar. Tent with foil to keep warm; reserve

Step 2: Add the butter, onion and apple to the same skillet. Cook, stirring often, for 5 minutes or until browned and tender. Pour in the chicken broth and apple juice; bring to a boil. Stir in the rice

Step 3: Reduce the heat to medium-low; cover and cook for 5 minutes. Remove from the heat and let stand for 5 minutes. Uncover and top the cooked rice with the reserved pork chops; sprinkle evenly with green onion. Garnish with additional apple (if using)