Hawaiian Lamb Chops

• 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

1. Place lamb chops in shallow glass dish.
2. Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.
3. Pour over chops.
4. Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
5. Drain chops; reserve marinade.
6. Melt shortening in large skillet.
7. Brown chops over medium heat.
8. Add 1/4 cup reserved marinade to chops in skillet.
9. Cover tightly; cook over low heat 30-45 minutes or until tender.
10. In small saucepan, mix sugar and cornstarch.
11. Stir in remaining reserved marinade.
12. Heat to boiling; stirring constantly.
13. Reduce heat and simmer 5 minutes.
14. Add pineapple chunks and heat through.
15. Serve chops with pineapple sauce.

chops, pineapple, soy sauce, vinegar, dry mustard, shortening, brown sugar, cornstarch

Taken from www.food.com/recipe/hawaiian-lamb-chops-39790 (may not work)