Heat oven to 400F.

Using a sharp paring knife, cut a large pocket in each pork chop. Cut in from the side opposite the thin rim of fat. Season the chops on both outsides with salt and pepper.

In a large nonstick saute pan, heat 2 T olive oil over medium-high heat. Add the mushrooms and onions, season with a pinch of salt, and saute until slightly browned.

Put the rice in a bowl. Add the cooked mushroom and onion mixture. Add the apple and season with a pinch each of salt, pepper, and cinnamon. Fill each pork chop pocket with rice stuffing (there will be some leftover).

In the same saute pan over high heat, heat another tablespoon of olive oil. Carefully add the chops and brown. Gently turn to brown the other side. Meanwhile, add the leftover stuffing to the bottom of a 13x9 baking dish sprayed with cooking spray. Add the browned chops on top of the rice.

In a small bowl, combine the soup and sour cream and spoon this mixture on top of each chop. Dust with a little fresh cracked pepper. Bake at 400F for 30-35 minutes until pork is cooked through (when internal temperature reaches 145F). Serves 4.