6 lg. 3/4 inch loin pork chops
1 can mushroom stems and pieces
1 med. onion, thinly sliced
1 can water chestnuts, sliced
1/4 c. soy sauce
2 tbsp. lemon juice
1/4 tsp. garlic powder
1 tsp. sugar
1/2 tsp. ground ginger

In a Dutch oven, brown chops well on both sides. Pour off fat. Drain mushrooms, reserving 1/4 cup liquid. Arrange onion, mushrooms and chestnuts on chops. Mix liquid and remaining ingredients. Pour over mixture. Cover and bake in a moderate (350 degree) oven about 45 minutes. Serve the sauce on rice.