Hawaiian Lamb Chops

Ingredients

• 4 shoulder lamb chops, 1 inch thick (arm or blade)

• 1 (13 1/2 ounce) can pineapple chunks, drained (reserve syrup)
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1/2 teaspoon dry mustard
• 1 tablespoon shortening
• 3/4 cup brown sugar (packed)
• 1 teaspoon cornstarch

Directions

1. 1

   Place lamb chops in shallow glass dish.

2. 2

   Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.

3. 3

   Pour over chops.

4. 4

   Cover tightly; refrigerate at least 4 hours, turning chops occasionally.

5. 5

   Drain chops; reserve marinade.

6. 6

   Melt shortening in large skillet.

7. 7

   Brown chops over medium heat.

8. 8

   Add 1/4 cup reserved marinade to chops in skillet.

9. 9

   Cover tightly; cook over low heat 30-45 minutes or until tender.

10. 10

    In small saucepan, mix sugar and cornstarch.

11. 11

    Stir in remaining reserved marinade.

12. 12

    Heat to boiling; stirring constantly.

13. 13

    Reduce heat and simmer 5 minutes.

14. 14

    Add pineapple chunks and heat through.

15. 15

    Serve chops with pineapple sauce.