Lamb Chops With Balsamic-Herb Glaze

"Good things come in small packages" and that applies in a sense to recipes with very few ingredients. Original recipe specified rosemary but I leave it up to you to decide. Boiling the pan juices creates a delectable sweet-glossy glaze. Use a good quality balsamic vinegar, please! From Cooking Pleasures.

• Ready In: 25 mins
• Yields: 4 lamb chops

Ingredients

• 1 1⁄4 lbs lamb chops (approximately 4 1-inch thick chops)
• 1  tablespoon fresh rosemary, minced (or 1 tablespoon oregano, thyme, sage, marjoram, etc.)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cracked black pepper
• 2  tablespoons  balsamic vinegar
• 1  tablespoon light brown sugar, packed

Directions

1. Sprinkle lamb chops with salt, pepper and most of the fresh herb of choice. Heat a large, castiron skillet over medium-high heat until hot.
2. Add the lamb chops, cook for 5 minutes then reduce heat to medium/low and cook other side of chops for another to 5-6 minutes. (This is for medium doneness-adjust cooking time accordingly.).
3. Transfer chops to serving plate. Tent with foil.
4. Add the balsamic vinegar and brown sugar to skillet; bringing to boil.
5. Cook the sauce for approximately 1-2 minutes or until sauce thickens and reduces; scraping up the brown meat bits from bottom of skillet. Continue stirring until thickened.
6. Pour glaze over chops. Garnish with the remaining minced herb.