Sweet and sour lamb chops

1. I.
2. Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a conventional surface unit.
3. When butter is hot, sear lamb chops on both sides until lightly browned.
4. Sprinkle with salt and pepper to taste.
5. Or use the "browner" for 4 to 5 minutes per side.
6. While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl.
7. Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice.
8. Stir to combine.
9. Heat pineapple juice mixture, uncovered, 2 minutes in micro- wave oven or until thickened and clear.
10. Pour thickened sauce over browned lamb chops.
11. Add carrot slices and heat, covered, 5 minutes in microwave oven.
12. Add pineapple chunks and heat, covered, 2 ½ minutes in microwave oven.
13. Add green pepper squares and heat, un- covered, in microwave oven 2 ½ minutes, or until lamb and vegetables are tender.
14. 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.
15. Pork chops will require an extra 2 minutes in step 5, as pork should always be cooked to well-done.
16. Chicken should be cooked for only 4 minutes in step 5 and shrimp 3 minutes