1. In large skillet heat corn oil over medium-high heat. Add pork chops; cook until lightly browned on both sides and thoroughly cooked. Remove chops from skillet; drain fat.
2. In small bowl combine creamy mustard blend, apricot preserves, green onions and soy sauce; pour into skillet. Cook over low heat, stirring until slightly thickened.
3. Return pork chops to skillet, turning to coat. Heat through.