Season all the pork chops lightly on both sides with some salt and pepper.

Heat the canola oil and 1 Tbsp butter in a larger skillet pan over medium-high heat.

Drop four chops in to the the oil/butter mixture and let them sear on both sides.

Remove the chops from the pan, set aside, and repeat with the remaining four chops.

Remove the chops and set them aside with the others.

Add the remaining 2 Tbsps of butter and the apples and onions to the pan.

Once the butter is melted, sprinkle the apples and onions with the brown sugar, cinnamon and nutmeg. Let cook, stirring frequently, until the apples and onions begin to soften. (About 5-7 minutes.)

Add the chicken bouillon/water mixture to the pan and add the chops back in, covering the chops with the apples and onions.

Allow to simmer on medium heat for 5-10 minutes or until the liquid has reduced slightly, the pork is cooked through and is at least 145 degrees.

Serve the chops with the apples and onions over the top with rice on the side.