6 lamb chops, cut 1/2 inch thick
1 onion, thinly sliced into rings
1 (22 oz.) can lemon pie filling
1/2 c. water
1/4 c. vinegar
1/2 c. soy sauce
Hot cooked rice

Trim fat from chops. In skillet, cook trimmings until 1 tablespoon fat accumulates; discard the trimmings. Brown chops in hot fat; season with a little salt and pepper. Transfer chops to 13 1/2 x 8 3/4 x 1 3/4 inch baking dish; top with onion rings. Combine pie filling, water, vinegar and soy sauce; pour over chops. Cover and bake in 350 degree oven for 1 hour or until chops are tender. Serve with hot cooked rice. Makes 6 servings.