Lena's Lamb Chops And Pineapple

Oxmoor House
4 servings


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8 (1/2-inch-thick) lamb loin chops
1/2 teaspoon salt
1/4 teaspoon white pepper
8 slices canned pineapple
Fresh parsley sprigs (optional)


Place chops in a large skillet. Cook over medium heat until chops are browned on both sides. Sprinkle chops with salt and pepper.

Place pineapple slices on rack in a broiler pan; top pineapple slices with browned chops. Place broiler pan 5 inches from heating element. Broil 10 minutes. Transfer chops and pineapple slices to a warm serving platter. Garnish with parsley, if desired, before serving.

Created date

February 2010