Italian Recipes - Tuscan Lamb Chop Skillet

Ingredients       

• 8 lamb rib chops, cut 1-inch thick (about 1 1/2 pounds)

• Salt

• Black pepper

• 1 tablespoon olive oil

• 1 1/2 teaspoons bottled minced garlic

• 15-to 19-ounce can cannellini beans (white kidney beans), rinsed and drained

• 1 14 1/2-ounce can Italian-style stewed tomatoes, un-drained

• 2 tablespoons balsamic vinegar

• 2 teaspoons dried rosemary, crushed

• Fresh rosemary sprigs (optional)

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Method:

1. Trim fat from chops. Season chops with salt and pepper. In a very large skillet heat olive oil over medium heat.

2. Add chops; cook about 8 minutes or until medium doneness (160°F), turning once. Transfer chops to a serving plate; keep warm.

3. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, un-drained tomatoes, balsamic vinegar, and dried rosemary.

4. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.  Serve sauce over chops. If desired, garnish with rosemary sprigs.