Trim the fat from the chops. Place the chops
in a plastic bag and set the bag into a shallow bowl. For the marinade,
in a small bowl combine the vegetable juice, green onion, chili peppers,
Worcestershire sauce, garlic, basil, and hot pepper sauce. Pour over
the chops and seal the bag. Marinate in the refrigerator for 2 to
24 hours, turning the bag occasionally. Drain the chops, reserving
marinade, Place the chops on the unheated rack of a broiler pan. Broil
3 to 4 inches from the heat for 5 to 7 minutes or until the chops
are slightly pink in center and the juices run clear, turning once.
In a small saucepan bring the marinade to boiling. Boil gently, uncovered
for 1 minute. Serve the hot marinade with the pork chops and hot orzo
or rice. Makes 4 servings
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