Hawaiian Lamb Chops

Description
Lamb chops with a flavor of the islands.

Ingredients

 * 4 shoulder lamb chops, 1 inch thick (arm or blade)
 * 1 (13.5 ounces) can pineapple chunks, drained (reserve syrup)
 * 1/4 cup soy sauce
 * 1/4 cup vinegar
 * 1/2 teaspoon dry mustard
 * 1 tablespoon shortening
 * 3/4 cup brown sugar (packed)
 * 1 teaspoon cornstarch

Directions
Place lamb chops in shallow glass dish. Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard. Pour over chops. Cover tightly; refrigerate at least 4 hours, turning chops occasionally. Drain chops; reserve 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 30-45 minutes or until tender. In small saucepan, mix sugar and cornstarch. Stir in remaining reserved marinade. Heat to boiling; stirring constantly. Reduce heat and simmer 5 minutes. Add pineapple chunks and heat through. Serve chops with pineapple sauce.