Tuscan Lamb Chops - cooking recipe

Ingredients

8 lamb rib chops, cut 1 inch thick, about 1 1/2 lbs
2 teaspoons olive oil
3 garlic cloves, smashed
1 (19 ounce) can white kidney beans, rinsed and drained
1 (8 ounce) can Italian-style stewed tomatoes, undrained
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
fresh rosemary

Preparation

Trim fat from chops.
Cook chops in hot oil in a large frypan over medium heat about 8 minutes for medium doneness, turning once.
Transfer chops to a serving plate, keep warm.
Stir garlic into drippings in frypan.
Cook and stir for 1 minute.
Stir in beans, tomatoes, vinegar and snipped rosemary.
Bring to boiling, reduce heat, simmer uncovered for 3 minutes.
Spoon bean mixture onto four individual plates, arrange two chops on each serving of beans, If desired garnish with rosemary sprigs.