6 pork chops, about 3/4 inch thick
1 med. onion, sliced
1/3 c. celery, diagonally sliced
1 can (8 oz.) water chestnuts, drained, sliced if desired
3 tbsp. sugar
1/2 tsp. ginger
1/4 tsp. garlic powder
1 can mushrooms
Cooked rice (opt.)

In large skillet brown chops well on both sides. Remove and set aside. Saute onion and celery in hot drippings until tender. Return chops to skillet. Add mushrooms, with 1/4 cup liquid, water chestnuts, soy sauce, sugar, ginger and garlic powder.

Cover and simmer 30 minutes or until tender. Serve at once over rice or refrigerate or freeze. Makes 6 servings.