1/3 c. sherry
1/2 tsp. salt
1/4 tsp. dried marjoram
Dash pepper
6 veal chops, 1/2 inch thick
2-3 tbsp. oil
1 c. water
1 tbsp. soy sauce
3 tbsp. cornstarch
1 (4 oz.) can sliced mushrooms
1 can sliced water chestnuts

In shallow dish combine sherry, salt, butter, and pepper. Add chops, cover and let stand at room temperature at least 1 hour. Drain, reserving marinade. In large skillet, brown chips in hot oil. Add reserved marinade to browned chops. Cover and simmer until tender, about 30 minutes. Remove chops and keep warm. Stir water and soy sauce into cornstarch. Add undrained mushrooms. Add soy mixture to skillet, cook, stirring constantly until thickened. Add drained water chestnuts, heat through. Serve sauce over chops. Good with rice pilaf.