2 lbs. lean pork chops
1 3/4 c. water
6 oz. thin sliced onions
1 1/2 c. sliced celery
4 oz. sliced water chestnuts
6 oz. frozen Chinese pea pods, thawed
2 tbsp. cornstarch
3 tbsp. soy sauce
1/4 tsp. garlic salt
2 pkgs. instant chicken broth mix
2 c. cooked rice

Place meat on rack under broiler and cook 4" from heat, 5 minutes each side. Cut meat into strips and place in skillet with 1/4 cup water; cover and simmer 15 minutes. Add onions, celery, water chestnuts, pea pods. Continue cooking until veggies are tender, add soy sauce, garlic salt, broth mix and 1/4 cup water. Add remaining water (1 c.) to meat and bring to boil. Thicken with cornstarch mixture. Serve over 1/2 cup rice portions.