1/3 c. orange marmalade (or Kumquat)
2 tbsp. Dijon style mustard
4 pork chops, 1/2 inch thick
24 green onions

Mix jam and mustard, cook and stir. Broil or fry chops - spoon 1/2 mix over chops and cook until done. Stir-fry onions and stir in remaining glaze. Serve with whole green beans - cherry tomatoes.