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  Lamb shoulder chops 4 (1/2 to 3/4" thick)
  Potatoes 4 Medium, pared and sliced 1/2" thick
  Canned button mushrooms 4 Ounce, drained (1 can)
  Canned sliced pineapple 8 1⁄2 Ounce, drained, reserve syrup (1 can)
  Crushed basil 1 Teaspoon
  Butter/Margarine 2 Tablespoon

Trim fat from chops; lightly grease heavy skillet with fat from one chop.
Brown meat on both sides; season with salt and pepper.
Remove chops and drain off fat.
Layer potatoes and mushrooms in skillet; cover with browned chops.
Top each chop with a pineapple ring.
Add enough water to reserved pineapple syrup to make 1/2 cup; pour over chops.
Season with salt, pepper, and basil; dot with butter.
Cover and cook over low heat about 40 min., or until chops are well done and potatoes are tender.
(Add more water, if necessary, or if there is excessive liquid, remove cover and cook until liquid evaporates.).

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3056 Calories from Fat 1767

% Daily Value*

Total Fat 197 g303.1%

Saturated Fat 15.7 g78.3%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1095.6 mg45.6%

Total Carbohydrates 181 g60.4%

Dietary Fiber 20.4 g81.7%

Sugars 50.3 g

Protein 147 g293.1%

Vitamin A 24.6% Vitamin C 277.2%

Calcium 19.9% Iron 44.8%

*Based on a 2000 Calorie diet


Pineapple Lamb Chops Recipe