2 T  Butter or margarine

      2 lb Shoulder lamb chops

           Salt and pepper
      8 oz Pineapple chunks in unsweet-

           Ened juice, undrained
    1/4 c  Firm packed dark brown sugar

    1/4 c  White vinegar

      1 T  Cornstarch

    1/2 t  Brown bouquet sauce

      2    Carrots, peeled and

           -thinly sliced
      1 lg Green pepper, cut into

           -1-inch squares
  I. 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, un- covered, in Microwave Oven 2 1/2 minutes, or until
  lamb and vegetables are tender. 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.