Season chops with 1 teaspoon of the TABASCO® Sauce and sprinkle with salt to taste.
Melt 1 tablespoon of the butter in a large skillet over medium high heat; add oil. Place chops in pan, 4 at a time, and cook 5 minutes, turning once. Remove to a serving platter and keep warm.
In the same skillet, melt 2 tablespoons of the butter. Add green onions and cook 3 minutes or until tender, stirring frequently. Stir in wine. Bring to a boil and boil rapidly until reduced to 1/2 cup.
Stir in jelly until melted. Add remaining 1/4 teaspoon TABASCO® Sauce and remaining 1/4 teaspoon salt. Remove from heat.
Stir in remaining 5 tablespoons butter, one at a time, until sauce is slightly thickened. Serve over chops. Sprinkle with parsley, if desired.
Makes 4 servings.
From THE TABASCO® COOKBOOK ©1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter Publishers.