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Lamb Chops Hawaiian

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  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

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: 
Side Dish
Stir Fried

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 699 Calories from Fat 452

% Daily Value*

Total Fat 50 g77.6%

Saturated Fat 1.9 g9.4%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 1162.6 mg48.4%

Total Carbohydrates 27 g9.1%

Dietary Fiber 0.93 g3.7%

Sugars 23 g

Protein 33 g66.1%

Vitamin A 0% Vitamin C 0.01%

Calcium 0.4% Iron 1.9%

*Based on a 2000 Calorie diet

Lamb Chops Hawaiian Recipe