Juicy Lamb Loin Chops

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 -8 boneless lamb loin chops, one inch thick
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon capers
• 1 tablespoon caper juice
• 1 tablespoon dijon mustard
• 2 tablespoons brown sugar, divided (i used splenda brown mix)
• 1 (8 ounce) can pineapple rings, drained, reserve juice
• 3/4 cup red onion, chopped
• 1 tablespoon olive oil

Recipe

• 1 sprinkle chops with salt and pepper.
• 2 place chops on cutting board and pound with the spiked side of mallet to approximately 1/2 inch thick; place in a zip lock plastic bag.
• 3 marinade:.
• 4 in a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice; mix well. pour marinade into zip lock bag and massage into lamb chops; marinate in fridge for at least 1 hour, 4 hours is best.
• 5 heat olive oil in a large fry pan; sauté onions on medium high heat, approximately 6 minutes; push to the side of the fry pan, reduce heat to medium. drain chops well; add to the fry pan with the onions and brown, approximately 5 minutes on each side. remove chops to platter and keep warm.
• 6 add marinade to pan with onions; on medium high heat reduce to half; push to the side of the pan, return chops to the pan.
• 7 cut the pineapple rings in half and place one half ring on top of each chop. spoon reduced onion/marinade mix on top of pineapple slice; sprinkle with remaining brown sugar.
• 8 continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes.
• 9 very nice served over brown rice.