Lamb Chops Hawaiian

4 lamb chops, arm or blade -- 1" thick

1 can pineapple chunks, drained -- reserve syrup

1/4 cup soy sauce

1/4 cup vinegar

1/2 teaspoon dry mustard

1 tablespoon shortening or fat from chops

1/4 cup brown sugar -- packed

1 teaspoon cornstarch

Place chops in shallow glass dish. Stir together pineapple syrup, soy sauce, vinegar and mustard; pour over chops. Cover tightly, refrigerate at least 4 hours, turning chops occasionally. Drain chops, reserving 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 30-35 minutes or until tender. Mix sugar and cornstarch in small saucepan; stir in remaining marinade. Heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes. Add pineapple chunks and heat through. Serve pineapple sauce with chops.

You can substitute pork chops for the lamb chops.
Source:Sugar and Spice Preschool (1980)