In large skillet brown chops in hot oil.
Drain off fat.
Add undrained mushrooms, celery, onion, soy sauce, bouillon granules, and 1/2 cup water.
Cover and simmer for 40 minutes or till tender.
Remove chops from skillet.
Combine cornstarch and 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 to 2 minutes more.
Pour some sauce over chops; pass remainder