basque lamb chops with tomatoes and olives   makes 3 servings    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   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.    personal chef brian koning www.personalchefmarketing.com  chef2chef recipe club member forum: http://forums.chef2chef.net  archive: at: http://chef2chef.net/news/club/    --    (ID: 76182) Mirror: rec.food.recipes: Mon, Aug 23, 2004 Recipes by Category Appetizers Bean Salads Beans Biscuits Breads Brownies Burgers Cakes Casseroles Cheese Chicken Chili Cobblers Cookies Crockpot Dips Dressings Fruit Salads Jams Jellies Marinades Mousses Muffins Pancakes Pasta Pasta Salads Pastries Pesto Pies Pilafs Pizza Polenta Potato Salads Preserves Puddings Relishes Rice Salads Salsas Salmon Sandwiches Sauces Scones Snacks Soups Spices Spreads Stews Stocks Stuffing Tarts Trifles Vegan Vegetarian Waffles Recipes by Region African Amish Armenian Australian Basque Belgian Brazilian British Burmese Cajun Canadian Caribbean Chinese Danish Dutch Egyptian Ethiopian Filipino Finnish French German Greek Hawaiian Hungarian Indian Indonesian Irish Italian Japanese Korean Lebanese Mexican Middle Eastern Moroccan Norwegian Persian Peruvian Polish Portuguese Russian Scottish Serbian Singapore Spanish Swedish Thai Tibetan Turkish Ukrainian Vietnamese Welsh

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