Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 6

Get a healthy taste of the Mediterranean when you serve these hearty sweet-savory chops over rice pilaf.

Jeanne Kelley
Recipe by Cooking Light January 2010

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Read the full recipe after the video.

Recipe Summary

total:
32 mins
Yield:
4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.

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Nutrition Facts

253 calories; fat 11.6g; saturated fat 3.7g; mono fat 5.7g; poly fat 0.9g; protein 29.4g; carbohydrates 5.9g; fiber 0.8g; cholesterol 90mg; iron 2.2mg; sodium 357mg; calcium 34mg.
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