Hawaiian Lamb Chops

Doris and Chantal came over for dinner this evening. It's the first official meal in the new apt. with guests. I decided to do something really different, Hawaiian Lamb Chops. Doris had mentioned them in passing that someone she used to know make them years ago. She wished she had asked for the recipe. They were delicious. I served them with basmati rice and grilled asparagus and carrots.

Ingredients:
4 shoulder lamb chops 1 inch thick(arm or blade)
1 can (13 1/2 ounce) 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

Preparation:
1 - Place lamb chops in shallow glass dish.
2 - Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.
3 - Pour over chops.
4 - Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
5 - Drain chops; reserve marinade.
6 - Melt shortening in large skillet.
7 - Brown chops over medium heat.
8 - Add 1/4 cup reserved marinade to chops in skillet.
9 - Cover tightly; cook over low heat 30-45 minutes or until tender.
10 - In small saucepan, mix sugar and cornstarch.
11 - Stir in remaining reserved marinade.
12 - Heat to boiling; stirring constantly.
13 - Reduce heat and simmer 5 minutes.
14 - Add pineapple chunks and heat through.
15 - Serve chops with pineapple sauce.