Lamb Chops Hawaiian
|Lamb shoulder chops||4 (Arm Or Blade 1 Inch Thick)|
|Canned pineapple chunks||13 1⁄2 Ounce, drained, syrup reserved|
|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.
Serve pineapple sauce with chops.