Oriental Pork Chops
3 pork loin rib chops (2 lbs) cut 1/2" thick and trimmed of fat
1 tbsp cooking oil
1 (4 oz) can sliced mushrooms
1/2 cup water
1/2 cup sliced celery
1/4 cup chopped onion
1 tbsp soy sauce
1 tsp instant chicken bouillon granules
2 tsp cornstarch
8 water chestnuts, sliced
In large skillet, brown chops in hot oil. Drain off fat.
Add undrained mushrooms, 1/2 cup water, celery, onion, soy sauce
and bouillon granules. Cover and simmer for 40 minutes or until tender.
Remove chops from skillet. Stir cornstarch into 1/4 cup cold water, stir
into mixture in skillet. Add water chestnuts. Cook and stir till mixture
is thickened and bubbly. Cook and stir 1-2 minutes more. Pour some sauce
over chops, put rest in gravy boat and pass around. Makes 6 servings.
Serve over cooked rice.
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