Mustard-Orange Lamb Chops

• 1/3 cup orange marmalade or apricot preserves
• 3 Tbsp. GREY POUPON Dijon Mustard
• 8 lamb rib chops, cut 1-inch thick, or 4 pork loin rib chops, cut 3/4-inch thick
• 2 cups sliced fresh mushrooms
• 1/2 cup sliced green onions
• 1 Tbsp. orange juice

1. Stir together marmalade or preserves and mustard in small bowl.
2. Reserve 1/3 cup glaze to use when preparing sauce.
3. Broil lamb or pork chops 3 to 4 inches from heat source until done, turning and basting once with remaining glaze.
4. Allow 7 to 11 minutes for lamb or 8 to 10 minutes for pork.
5. Spray medium saucepan with nonstick cooking spray.
6. Add mushrooms and green onions.
7. Cook and stir over medium heat for 3 to 4 minutes or until mushrooms are tender.
8. Stir in orange juice and reserved glaze.
9. Cook and stir until heated through.
10. Spoon sauce over chops.

orange marmalade, poupon, chops, mushrooms, green onions, orange juice

Taken from www.kraftrecipes.com/recipes/mustard-orange-lamb-chops-56661.aspx (may not work)