Recipe by ratherbeswimmin'
Marsala wine gives these chops a distinctive flavor. From Cooking Light Five Star Recipes: The Best of 10 Years. Serving size: 2 chops and 1/4 c. sauce; per serving: 283 calories, 11.7 g fat, 7.5 g carbohydrate, 1.6 g fiber, 108 mg cholesterol.
Top Review by Dr. Jenny
DH and I made these lamb chops for dinner last night and thought they were good. This is a great dish if you are low on time, as there is very little prep involved and it cooks up quickly. We used cremini mushrooms as the recipe did not specify and that is what we like. DH thought it could have used a little more flavor (maybe garlic?) and commented that he was glad that he had heavily seasoned the chops before cooking (which was not specified in the recipe). All in all, this was a fast and easy meal and would be perfect for a beginning chef or a mid-week dinner. Thanks for posting.
- 4 lean lamb loin chops (each chop should weigh about 4 ounces)
- 1⁄2 cup water
- 1⁄2 cup marsala
- 2 tablespoons tomato paste
- 1 cup sliced fresh mushrooms
- 1⁄4 cup chopped onion
Directions See How It's Made
- Trim all visible fat from the lamb chops.
- Coat a large skillet with nonstick cooking spray.
- Place skillet over medium heat until hot.
- Add chops to the skillet; cook 7 minutes on each side or to desired degree of doneness.
- Remove chops from skillet; drain and set aside; keep warm.
- Wipe drippings from the skillet using a paper towel.
- In a bowl, mix together the water, wine, and tomato paste using a whisk.
- Add wine mixture, mushrooms, and onions to the skillet; cook over high heat, stirring constantly for 2 minutes or until thickened.
- Spoon sauce over chops.