YIELD Makes 4 servings
|1||teaspoon dried thyme|
|1/4||teaspoon black pepper|
|4||center-cut loin lamb chops (about 1-1/2 pounds total)|
|2||tablespoons canola or vegetable oil|
|1/4||cup finely chopped shallots or sweet onion|
|1/4||cup beef or chicken broth|
|2||tablespoons Worcestershire sauce|
|1‑1/2||tablespoons Dijon mustard|
|Chopped fresh thyme (optional)|
- Sprinkle dried thyme, salt and pepper over lamb. Heat oil in large skillet over medium heat. Add chops; cook 4 minutes per side. Remove chops from skillet; set aside.
- Add shallots to skillet; cook 3 minutes, stirring occasionally. Reduce heat to medium-low. Add broth, Worcestershire sauce and mustard; simmer 5 minutes or until sauce thickens slightly, stirring occasionally. Return chops to skillet; cook 2 minutes for medium-rare, turning once. Transfer to serving plates; sprinkle with fresh thyme, if desired.
|Serving Size:||1 chop plus 2 tablespoons sauce|
|Saturated Fat||9 g|
|Total Fat||25 g|
|Calories from Fat||62 %|
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Chicken Cacciatore with Rice from Hunt's combines tender chicken breast with sauteed onions, mushrooms and tomatoes, all served over fluffy rice. It makes a great weeknight meal that the whole family will enjoy.