Classic Lamb Chops Hawaiian Recipe
Ingredients
| 4 lamb shoulder chops (arm or blade), 1 inch thick | ||
| Pineapple chunks | 1 Can (10oz), drained | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Dry mustard | 1/2 Teaspoon | |
| Shortening | 1 Tablespoon | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| 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.
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.
Chef
