For marinade, in a small bowl combine green onions,
soy sauce, garlic, sesame oil, lemon juice, Chile paste, sugar, ginger
root and Chile oil. Place chops in a 1-gallon self-sealing plastic
bag, pour marinade over chops, seal bag. Marinate in the refrigerator
for 4 hours or overnight. Drain chops, reserving marinade. Place chops
on a kettle-style grill directly over medium-hot coals, lower grill
hood and grill for 4-5 minutes. Brush chops with reserved marinade;
turn and brush again. Grill for 4-5 minutes more until chops are just
done.
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