Ingredients Jump to Instructions ↓

  1. 2 T Butter or margarine

  2. 2 lb Shoulder lamb chops

  3. Salt and pepper 8 oz Pineapple chunks in unsweet-

  4. Ened juice, undrained 1/4 c Firm packed dark brown sugar

  5. 1/4 c White vinegar

  6. 1 T Cornstarch

  7. 1/2 t Brown bouquet sauce

  8. 2 Carrots, peeled and -thinly sliced 1 lg Green pepper, cut into 1-inch squares I. Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a conventional surface unit. When butter is hot, sear lamb chops on both sides until lightly browned. Sprinkle with salt and pepper to taste. Or use the "browner" for 4 to 5 minutes per side.

  9. 2. While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl. Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice. Stir to combine.

  10. 3. Heat pineapple juice mixture, uncovered,

  11. 2 minutes in Micro- wave Oven or until thickened and clear.

  12. 4. Pour thickened sauce over browned lamb chops.

  13. 5. Add carrot slices and heat, covered,

  14. 5 minutes in Microwave Oven. Add pineapple chunks and heat, covered,

  15. 2 1/2 minutes in Microwave Oven. Add green pepper squares and heat, un- covered, in Microwave Oven

  16. 2 1/2 minutes, or until lamb and vegetables are tender. Variations: Pork chops, veal chops, boneless chicken pieces or shrimp may be substituted for the lamb chops; however, cooking times will have to be adjusted for pork, chicken, and shrimp. Pork chops will require an extra

  17. 2 minutes in Step

  18. 5, as pork should always be cooked to well-done. Chicken should be cooked for only

  19. 4 minutes in Step

  20. 5 and shrimp

  21. 3 minutes.


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