Basque Lamb Chops With Tomatoes & Olives

The Basque country is the area on the Spanish/French border, in the Pyrenees. Spanish olives are green olives.

• Ready In: 30 mins
• Serves: 2
• Yields: 3 cops each serving

Ingredients

• 6  lamb rib chops
• 1⁄2 cup all-purpose flour
•  salt and pepper, to taste
• 2  tablespoons olive oil
• 1⁄3 cup dry white wine
• 1  lb firm ripe tomatoes, Peeled, seeded, and chopped (vine-ripened)
• 1⁄2 cup Spanish olives, pitted and Sliced

Directions

1. Season chops with salt and pepper; dredge with flour.
2. Heat oil in heavy skillet over medium-high until it starts to "shimmer".
3. Add chops and cook 2 to 5 minutes on each side. Transfer to heated platter.
4. Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper.
5. Spoon sauce over chops and serve.