1/3 c. orange marmalade or apricot preserves
2 tbsp. Dijon style mustard
4 pork chops, cut 1/2" thick (1 - 1 1/4 lbs. total)
Non stick spray coating
24 green onions, bias sliced into 1" pieces (3 c.)

Preheat broiler (allow 10 minutes).

Meanwhile for glaze: In a small saucepan stir marmalade or preserves and mustard. Cook and stir over medium heat about 2 minutes or until marmalade is melted. Set aside.

Trim the chops of any separable fat. Place chops on the unheated rack of a broiler pan. Broil about 4" from the heat for 6 minutes. Turn the chops. Broil for 2 minutes. Spoon half of the glaze over the chops. Broil for 4 to 6 minutes more or until chops are no longer pink.

Spray medium skillet with non stick spray coating. Heat over high heat. Stir-fry onions 2 to 3 minutes or until crisp-tender. Stir in remaining glaze. Heat through. Serve mixture with chops. Makes 4 servings.