4 shoulder lamb chops, 1 inch thick
flour
salt and pepper
3 tbsp butter or margarine
8 1/2 ounces pineapple, drained, sliced
3/4 cup orange juice
1/4 cup lemon juice
2/3 cup dry white wine
1/2 cup dark seedless raisins
2 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
2 medium bananas, green tipped, cut in chunks
1/2 cup slivered toasted almonds
hot cooked rice

Dredge chops in seasoned flour. Saute in melted butter until brown on both sides. Place chops in shallow baking dish; top with pineapple slice. Combine juices, wine, raisins, sugar and spices; pour over chops. Bake uncovered at 350° F for 45 minutes, or until chops are tender, adding bananas and nuts for last 5 minutes of cooking. Recipe makes 4 servings of Mexican Lamb Chops.