Basque lamb chops with tomatoes & olives
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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