Hawaiian Lamb Chops - cooking recipe

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

Preparation

Place lamb 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; reserve 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 30-45 minutes or until tender.
In small saucepan, mix sugar and cornstarch.
Stir in remaining reserved marinade.
Heat to boiling; stirring constantly.
Reduce heat and simmer 5 minutes.
Add pineapple chunks and heat through.
Serve chops with pineapple sauce.