Sweet and sour lamb chops

3 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
2 pounds Shoulder lamb chops
Salt and pepper
8 ounces Pineapple chunks in unsweet-
Ened juice, undrained
¼ cup Firm packed dark brown sugar
¼ cup White vinegar
1 tablespoon Cornstarch
½ teaspoon Brown bouquet sauce
2 Carrots, peeled and thinly sliced
1 large Green pepper, cut into 1-inch squares

Directions

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. 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. 3. Heat pineapple juice mixture, uncovered, 2 minutes in Micro- wave Oven or until thickened and clear. 4. Pour thickened sauce over browned lamb chops. 5. Add carrot slices and heat, covered, 5 minutes in Microwave Oven. Add pineapple chunks and heat, covered, 2½ minutes in Microwave Oven. Add green pepper squares and heat, un- covered, in Microwave Oven 2 ½ 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 2 minutes in Step 5, as pork should always be cooked to well-done. Chicken should be cooked for only 4 minutes in Step 5 and shrimp 3 minutes.

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