Pineapple Lamb Chops
|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|
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.).