| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Spanish, Basque, Lamb | 1 | Servings |
INGREDIENTS
| 6 | Lamb chops | |
| Flour | ||
| Salt and pepper | ||
| 2 | tb | Spanish olive oil |
| 1/3 | c | Dry white wine |
| 1 | lb | Vine-ripened tomatoes, |
| Peeled, seede, and chopped | ||
| 1/2 | c | Spanish olives, seeded and |
| Sliced |
INSTRUCTIONS
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. Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Apr 16, 1998
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