This is one of my family's favorite "one dish wonder" type meals that I got out of one of those little cookbooks in the checkout line at the grocery store. I have since put my own methods and spin on it.
4-8 lamb loin chops
3 cloves garlic, minced or pressed
1 19 ounce can white kidney (cannellini) beans; rinsed & drained
1 8 ounce can Italian style stewed tomatoes
3 tablespoons balsamic vinegar
2 teaspoons snipped fresh rosemary
You will also need:
Large skillet with lid
Crusty bread for soppin' up the awesome sauce!!!
Trim a minimal amount of fat from chops and season with salt and pepper. Heat oil in large skillet. Cook chops in hot oil over medium heat until well seared and browned on all sides. Transfer to plate.
Pour the tomatoes out of the can into a separate bowl and cut them up if they are not diced. But do NOT drain them. Reserve all juice use in the dish.
Stir garlic into drippings in skillet & cook for just 30 seconds – 1 minute.
Pour in balsamic vinegar to deglaze the pan, scraping up the browned bits off the bottom of the pan. (Add less balsamic vinegar if it is too strong of a taste for you. I up the amount of balsamic because we really like the flavor of it in our house.)
Add cut up tomatoes and juice, beans and simmer briefly.
Reduce heat to low and add chops back in, coating them with the sauce. Sprinkle in the snipped rosemary on top of the chops and sauce.
Cover and simmer for about 5 minutes. The internal temperature of the lamb chops should read about 140F when they are done. If you want to thicken up the sauce, remove the chops back over to a plate and turn up the heat while pushing all the tomatoes and beans to the sides of the pan and allow the sauce in the middle to reduce just a little. Return the chops to the skillet to serve.