8 thin pork loin rib chops

MARINADE:

1/4 c. soy sauce
2 tbsp. orange juice
2 tbsp. olive oil
2 tbsp. tomato ketchup
2 tbsp. soft brown sugar
1 tsp. ground ginger
1 tsp. grated orange peel
Salt & pepper
Small bunch scallions, thinly sliced

To make marinade, mix together soy sauce, orange juice and peel, oil, ketchup, brown sugar, ginger and scallions. Add salt and pepper. Put 4 of the chops into a dish so they do not over lap. Spoon half the marinade over, putting a few pieces of scallion on each chop. Put the remaining chops on top and spoon the rest of the marinade over them. Cover with plastic wrap and refrigerate for at least 6 hours, basting occasionally.

Remove chops from the marinade and broil under high heat for about 5 minutes on each side. Spoon the marinade with scallions onto the chops when you turn them so that scallions become brown and crispy. Serves 4.