4 loin lamb chops, cut 1 inch thick
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1 tbsp. parsley flakes
1 tbsp. wine vinegar
1 tsp. oregano
1/2 tsp. basil, paprika, ginger
1/4 tsp. garlic powder
2 c. Brussels sprouts, hot, halved

Place chops in shallow pan. Combine rest of ingredients except sprouts with 1/4 cup water and a dash of pepper. Pour over chops, cover. Refrigerate 3 hours, turn occasionally. Place chops on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 4 to 5 minutes. Brush with marinade. Turn; broil 3 to 5 minutes. Serve with sprouts. Garnish with orange slices. 4 servings. 192 calories.