6 3/4 inch thick pork chops
1/3 c. diagonally sliced celery
1 (4 oz.) can sliced mushrooms
1 (8 oz.) can water chestnuts
1 tsp. sugar
1/4 tsp. garlic powder
Cooked rice; optional
1 med. onion, sliced
1/3 c. sliced carrots; optional
3 tbsp. soy sauce
1/2 tsp. ginger

In large skillet brown chops on both sides. Remove and set aside. Saute onion and celery (and carrots) in hot skillet in drippings until tender. Return chops to skillet.

Add mushrooms, 1/4 cup water, water chestnuts, soy sauce, sugar, ginger, and garlic powder. Cover and simmer 30 minutes or until tender. Serve at once over rice. 6 servings.