Classic Lamb Chops Hawaiian
|Lamb shoulder chops||4 , 1 inch thick (Arm / Blade)|
|Pineapple chunks||13 1⁄2 Ounce, drained (1 Can)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Brown sugar||1⁄4 Cup (4 tbs) (Packed)|
Place chops in shallow glass dish.
Stir together reserved pineapple syrup, soy sauce, vinegar and mustard; pour over chops.
Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
Drain chops, reserving marinade.
Melt shortening in large skillet; brown chops over medium heat.
Add 1/4 cup reserved marinade to chops in skillet.
Cover tightly; cook over low heat 30 to 45 minutes or until tender.
Mix sugar and cornstarch in small saucepan; stir in remaining reserved marinade.
Heat to boiling, stirring constantly; reduce heat and simmer 5 minutes.
Add pineapple chunks and heat through.
Serving size: Complete recipe
Calories 2747 Calories from Fat 1675
% Daily Value*
Total Fat 187 g287.2%
Saturated Fat 3.8 g18.8%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 4618.6 mg192.4%
Total Carbohydrates 132 g44.1%
Dietary Fiber 0.59 g2.4%
Sugars 124 g
Protein 132 g264.5%
Vitamin A 0% Vitamin C 72.9%
Calcium 1.7% Iron 7.4%
*Based on a 2000 Calorie diet