2 tablespoons butter or margarine
2 pounds shoulder lamb chops
salt and pepper
8 ounces pineapple chunks in unsweetened juice, undrained
1/4 cup firmly packed dark brown sugar
1/4 cup white vinegar
1 tablespoon cornstarch
1/2 teaspoon brown bouquet sauce
2 carrots, peeled and thinly sliced
1 large green pepper, cut into 1-inch squares

  1. 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, uncovered, in Microwave Oven 2 1/2 minutes, or until lamb and vegetables are tender.

  6. 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.