Tuscan Lamb Chop Skillet - cooking recipe

Ingredients

8 lamb rib chops, cut 1 in. thick (1 1/2 pounds)
2 tsp. olive oil
3 cloves garlic, minced
1 19-oz. can white kidney (cannellini) beans, rinsed and drained
1 8-oz. can italian-style stewed tomatoes, undrained
1 Tbsp. balsamic vinegar
2 tsp. snipped fresh rosemary
Fresh rosemary sprigs (optional)

Preparation

Trim fat from chops.
In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium doneness, turning once.
Transfer chops to a plate; keep warm.