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Oriental Pork Chops

6 pork loin rib chops, about 2 pounds, cut 1/2 inch thick, trimmed of fat
1 tablespoon of cooking oil
One 4 ounce can of sliced mushrooms
1/2 cup of water
1/2 cup of sliced celery
1/4 cup of chopped onion
1 tablespoon of soy sauce
1 teaspoon of instant chicken bouillon granules
2 teaspoons of cornstarch
8 water chestnuts, sliced

In a large skillet brown the chops in hot oil. Drain off fat. Add the undrained mushrooms, 1/2 cup of water, celery, onion, soy sauce, and bouillon granules. Cover and simmer for 40 minutes or until tender. Remove the chops from the skillet. Stir in the cornstarch into 1/4 cup of cold water, stir into mixture in skillet. Add water chestnuts. Cook and stir until the mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. Pour some sauce over the chops. Serves 6

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