8 thin chops (1 1/2 lbs.)
1 clove garlic, minced
1 tsp. granules chicken bouillon
1 lb. (1 can) bean sprouts, drained
2 med. size tomatoes, chopped
3 tbsp. cornstarch
4 c. cooked rice
1 sm. onion, chopped (1/4 cup)
3 tbsp. vegetable oil
1 c. water
2 med. size green peppers halved, seeded and chopped
1 tsp. salt
3 tbsp. soy sauce

Trim fat and bone from chops; cut meat into strips. Saute onion and garlic in vegetable oil until soft. Stir in pork, saute, stirring once, 5 minutes or until brown. Stir in chicken broth, 3/4 cup water, bean sprouts, green pepper, tomatoes and salt. Heat to boiling then cook 3 minutes or until peppers are crisply tender. Mix cornstarch with remaining 1/4 cup water and soy sauce until smooth.