Mom's Hawaiian Lamb (Or Pork) Chops |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I remember this dish from childhood. My Mom usually just broiled or BBQed lamb chops which I loved but this was different and she only made it on occasion so it was special. You can add chopped peppers and water chestnuts too. I think some powdered ginger would work well with this (just a touch though). I should mention that these are rough measures since my Mom's recipe card just had diced celery etc. This was a pork recipe but my Mom substituted Lamb chops for pork chops. You can use either! Ingredients:
8 lamb chops, any kind you like |
vegetable oil, for browning chops |
1/2 cup celery, diced |
1 cup onion, chopped |
1/4 cup soy sauce, i like low sodium |
1 (8 ounce) can pineapple chunks, drained |
1/2 teaspoon margarine |
garlic powder, to taste |
1 cup dried prune |
1 cup dried apricot |
pepper, to taste |
1/4 cup celery leaves, chopped (optional) |
Directions:
1. Brown chops in oil and remove to a pyrex oven proof dish large enough to hold the chops.
2. Add celery, onion, soy sauce, pineapple chunks, margarine, garlic powder, dried fruit and pepper to the pan and saute for a few minutes until onions get wilted and slightly browned.
3. Pour this mixture on top of the chops with the celery leaves and bake at 350 for 25 minutes covered with foil.
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