1 lb. lean center cut pork chops
3 c. vertically sliced onions
2 c. sliced celery
1 can Chinese vegetables
2 c. chicken bouillon
2 tbsp. molasses
3 tbsp. cornstarch
1/4 c. soy sauce

Brown pork chops in small amount of oil in large skillet or wok. Remove from pan and slice very thin; set aside.

To oil remaining in pan, add onions and celery, cook for about 10 minutes. Mix bouillon, cornstarch, soy sauce and molasses. Add liquid to vegetables in pan. Add can of Chinese vegetables and meat, cook for another 5 to 7 minutes, until mixture thickens.

Serve over rice and top with Chinese noodles.