4 lamb chops, 1 inch thick
1 can (13 oz.) pineapple chunks, drained
1/4 c. soy sauce
1/4 c. vinegar
1/2 tsp. dry mustard
1 tbsp. shortening
1/4 c. brown sugar, packed
1 tsp. cornstarch

Place chops in shallow dish. Stir together pineapple syrup, soy sauce, vinegar and mustard. Pour over chops. Cover tightly; refrigerate 4 hours, turning chops occasionally.

Drain chops. Melt shortening in skillet and brown chops over medium heat. Add marinade, sugar and cornstarch in small saucepan heat to boiling. Add pineapple chunks; heat through. Serve sauce over chops.