basque lamb chops with tomatoes and olives
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makes 3 servings |
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6 | lamb chops |
| flour for dredging |
2 Tbsp | extra virgin olive oil |
1/3 cup | dry white wine |
1 lb. | vine-ripened tomatoes, peeled, seeded, and chopped |
1/2 cup | spanish olives, seeded and sliced |
| salt and freshly ground black pepper to taste |
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season chops with salt and pepper; dredge with flour. heat oil in heavy |
skillet. add chops and cook 4 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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personal chef brian koning www.personalchefmarketing.com |
chef2chef recipe club member forum: http://forums.chef2chef.net |
archive: at: http://chef2chef.net/news/club/ |
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(ID: 76182) Mirror: rec.food.recipes: Mon, Aug 23, 2004 |