| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Meats, Appetizers, Microwave |
3 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 2 |
lb |
Shoulder lamb chops |
|
|
Salt and pepper |
| 8 |
oz |
Pineapple chunks in unsweet- |
|
|
Ened juice, undrained |
| 1/4 |
c |
Firm packed dark brown sugar |
| 1/4 |
c |
White vinegar |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Brown bouquet sauce |
| 2 |
|
Carrots, peeled and thinly sliced |
| 1 |
lg |
Green pepper, cut into 1-inch squares |
INSTRUCTIONS
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, 2 1/2 minutes in Microwave Oven. Add green pepper
squares and heat, un- covered, in Microwave Oven 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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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