Basque lamb chops with tomatoes & olives

Yield: 1 Servings

Measure Ingredient
6 Lamb chops
Flour
Salt and pepper
2 tablespoons Spanish olive oil
⅓ cup Dry white wine
1 pounds Vine-ripened tomatoes,
Peeled, seede, and chopped
½ cup Spanish olives, seeded and
Sliced

Season chops with salt and pepper; dredge with flour.Heat oil in heavy skillet until light haze forms. Add chops and cook 2 to 6 minutes on each side.Transfer to heated platter. Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper. Spoon over chops.

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