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Lamb Chops Hawaiian

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Anonymous (not verified)
Ingredients
  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
  Shortening 2 Tablespoon
  Brown sugar 1⁄4 Cup (4 tbs), packed
  Cornstarch 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Meat
Servings: 
4

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