Recipe contributed by Rachel Rudel, Rd, from her acclaimed cookbook "Cooking Healthy & Fast."

In a small saucepan mix marmalade and mustard. Stir over medium heat until marmalade is melted. Set aside.

Trim all fat from chops. Place chops on rack of broiler pan or use the outdoor barbecue. Broil about 4 inches from the heat for 6 minutes. Turn chops and broil for 2 more minutes. Spoon half of the glaze over chops; broil 4 to 5 minutes more, or until chops are no longer pink.

Meanwhile, slice onions diagonally into 1-inch pieces. Spray a skillet with non-stick coating and stir-fry onions 2 minutes until crisp-tender. Stir in remaining glaze and heat thoroughly. Serve over chops.

Cholesterol; 293mg Sodium; Dietary Exchanges: 2/3 Fruit; 3 lean meat