Lamb Chops with Grape-Balsamic Sauce

By á-2825

Ingredients

• 4 small lamb rib chops (10 to 12 ounces total) or 8 ounces boneless pork loin chop, cut 3/4 inch thick
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 teaspoons olive oil
• 1 cup seedless red grapes, halved
• 1 tablespoon balsamic vinegar
• 1 tablespoon water
• 1 tablespoon snipped fresh mint (optional)

Preparation

Step 1

1. Trim fat from chops. In a small bowl, combine rosemary, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. In a large nonstick skillet, heat oil over medium heat. Add lamb chops. Cook for 8 to 10 minutes or until lamb is desired doneness (145 degrees F for medium-rare or 160 degrees F for medium) or pork is slightly pink in the center (160 degrees F), turning once halfway through cooking. Remove chops from skillet. Keep warm.

2. In the same skillet, combine grapes, vinegar, and the water. Cook and stir just until boiling; reduce heat. Cook and stir for 1 to 2 minutes more or until grapes are softened but still hold their shape. Serve grape mixture over chops. If desired, sprinkle with mint.