4 thin lean pork chops
1 lg. onion, quartered & separated
1 c. chicken broth, divided
3 tbsp. soy sauce
1 tsp. ginger
1/4 tsp. garlic powder
1 pkg. pea pods
1 (8 oz.) water chestnuts, halved
1 tbsp. cornstarch

Trim fat, rub skillet to coat pan. Add chops brown lightly on one side. Turn. Add onions, saute until tender. Add 1/2 cup broth, soy sauce, ginger and garlic powder. Cover and simmer 10 minutes. Add pea pods and water chestnuts. Cover. Simmer 5 minutes. Remove food. Add 1/2 cup broth mixed with cornstarch and add to liquid. Bring to boil. Cook 1 minute, stirring. Pour over meat and vegetables. Serve with rice.