1. In a medium saucepan cook the onion in butter for 2 minutes over medium heat. Add rice, 2 tsps curry powder, and 1/4 tsp salt; cook 1 minute. Stir in broth; bring to a simmer and cook, covered, 15 minutes. Stir in apple and cilantro.
2. Meanwhile, heat oil in a large skillet over medium-high heat. In a small bowl mix together the cumin, pepper, and remaining 3/4 tsp salt and 1 tsp curry powder. Season the chops with the spice mixture. Saute for about 3 minutes per side, until the internal temperature reaches 145-degrees F.