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Sprinkle pork chops with ¼ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat oil over medium heat. Brown pork chops on both sides; remove from pan.
In same skillet, add apples, mushrooms and onion; cook and stir 4-5 minutes or until tender. Stir in rice, broth, vinegar, thyme, and remaining salt and pepper. Bring to a boil. Reduce heat; cook, covered, 5 minutes.
Place pork chops over top; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°.
Let stand 5 minutes before serving.