• 2 tablespoons chopped green onion (scallion)
• 1 tablespoon butter or margarine
• 1/2 cup ketchup
• 1/4 cup soy sauce
• Grated peel and juice of 1 Sunkist® lemon
• 2 tablespoons light brown sugar
• 2 tablespoons Chablis or other dry white wine
• 6 pork chops (about 2-1/2 pounds) cut 3/4 to 1 inch thick
• Vegetable oil

Makes 6 servings (about 1 cup sauce).
In small saucepan, sauté the green onion in the butter. Stir in all the remaining ingredients except the pork chops and oil. Bring to a boil, reduce heat, and simmer for a few minutes to blend flavors.

To barbecue pork chops:
Lightly brush both sides of chops with oil. Barbecue on a grill 6 inches above glowing coals for 10 minutes. Turn and cook 10 minutes longer. Brush with the sauce. Continue cooking for 10 minutes, or until pork is tender, turning and brushing often with sauce. Serve with any remaining sauce.

To broil pork chops:
Lightly brush both sides of chops with oil. Place on a broiler pan about 5 inches from heat and broil for 8 minutes. Turn and broil 8 minutes longer. Brush with the sauce and continue cooking for 8 to 10 minutes, or until pork is tender, turning and brushing often with the sauce. Serve with any remaining sauce.

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