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Pork Chops Oriental
4 thin lean pork chops 1 large onion, quartered and separated 1 cup chicken broth, divided 3 T. soy sauce 1 t. ginger 1/4 t. garlic powder 1 pkg. frozen pea pods or 1 pkg. frozen green peas, partially thawed 1 can (8 oz) water chestnuts, drained and halved 1 T. cornstarch
Trim fat from chops and rub large skillet just to coat pan. add chops and lightly brown one side. Add onion and saute until tender. Add 1/2 cup broth, the soy sauce, ginger and garlic powder. Cover and simmer 10 minutes. Break apart pea pods and add with water chestnuts. Cover and simmer 5 minutes more or until chops are tender. With slotted spatula, remove chops and vegetables to warm platter. To pan liquid, add remaining 1/2 cup broth mixed with the cornstarch. Bring to oil . Cook and stir 1 minute. Pour over chops and vegetables. Serves 4 Source: My Old Recipes