6 canned Bartlett pear halves (save liquid)
1/4 c. pear syrup
1/4 c. orange marmalade
1/4 tsp. ground ginger
6 lamb or pork chops
2 unpeeled oranges, cut into 6 thick slices
Parsley for garnish

Drain pears. Heat pear syrup, marmalade and ginger until marmalade melts. Broil chops 4 inches below heat for about 10 minutes. Arrange pear halves and orange slices on broiler pan. Turn chops. Brush chops and fruits with hot sauce and broil until chops are done, basting occasionally with sauce. Serve with rice. Garnish with parsley. 6 servings.