This dish is fairly quick to make, but you are pretty busy the whole time. You start by making rice with diluted chicken stock as the liquid. I used regular white rice rather than "instant". (Not sure what you gain by using instant here.) While that's happening, you melt some butter in a skillet and add some thick half-moon slices of onion. When those are starting to soften, you add (boneless) pork chops and brown them on one side. (The boneless chops I found were really half-chops, so we had two bits each.) Meanwhile, you slice up a cored apple and mix more chicken stock with apple juice, white wine, or water (I used the wine), brown sugar, mustard, and cider vinegar. These are added to the skillet with some cabbage coleslaw mix. (That not being available, I sliced up an equivalent amount of Chinese cabbage.) This mixture cooks, covered, until the pork chops are more or less done. Then some cornstarch and water is added to thicken the sauce. It was all very tasty, but a bit of your basic beige dinner. A proper coleslaw mix might have had more eye appeal.
Stop by Cookbook Countdown to see what other folks are making from their October cookbook. If you've got books on your shelf wanting to be used, why don't you choose one and join in?