2 tbsp. oil
8 loin pork chops
1 med. onion, sliced thin
4 oz. can mushrooms
3/4 c. water
1/4 tsp. garlic powder
4 oz. water chestnuts, sliced
1/2 c. soy sauce
1 can beef bouillon
2 tbsp. lemon juice
1/2 tsp. ground ginger

Brown chops in oil on both sides. Pour off any fat. Arrange onion slices, mushrooms and water chestnuts on chops. Combine remaining ingredients and pour over chops. Cover and bake at 350 degrees for 45 minutes or until chops are tender. Serve over cooked rice. Serves 6 to 8.