Instructions: Season chops with 1 teaspoon Tabasco sauce; sprinkle with salt. In large skillet, over medium high heat, melt 1 tablespoon butter; add oil. Place chops in pan, 4 at a time; cook 5 minutes turning once. Remove to serving platter; keep warm.

In same skillet, melt 2 tablespoons butter. Add green onions. Stirring frequently, cook 3 minutes or until tender. Stir in wine. Bring to a boil and boil rapidly until reduced to 1/2 cup. Stir in jelly until melted. Add 1/4 teaspoon Tabasco sauce and salt. Remove from heat.

Stir in one-at-a-time 5 remaining tablespoons butter until sauce is slightly thickened. Serve over chops. Sprinkle with parsley, if desired.

This recipe yields 4 servings.

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