Wine-Sauced Shoulder Chops - cooking recipe

Ingredients

8 lamb chops, cut 3/4 to 1-inch thick
1/4 c. thinly sliced green onion
1 (2 oz.) can (1/4 c.) sliced pimiento, drained and chopped
1/2 tsp. dried oregano, crushed
1/4 tsp. dried tarragon, crushed
1/4 tsp. lemon pepper or pepper
2 Tbsp. olive or cooking oil
1 Tbsp. cornstarch
1 Tbsp. Worcestershire sauce
1/2 c. dry white wine

Preparation

For sauce:
Cook onion, pimiento, herbs and pepper in hot oil until onion is tender.
Combine cornstarch, Worcestershire and 1/3 cup cold water.
Stir into onion mixture.
Cook and stir until bubbly.
Add wine.
Keep sauce warm.