Tuscan Lamb Chop Skillet

SERVINGS: 4 servings

CARB GRAMS PER SERVING: 23

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Nutrition Facts Per Serving:

Servings: 4 servings
Calories 245
Total Fat (g) 9
Saturated Fat (g) 3
Monounsaturated Fat (g) 4
Polyunsaturated Fat (g) 1
Cholesterol (mg) 48
Sodium (mg) 374
Carbohydrate (g) 23
Total Sugar (g) 4
Fiber (g) 7
Protein (g) 23
Vitamin A (DV%) 0
Vitamin C (DV%) 2
Calcium (DV%) 6
Iron (DV%) 16

Diabetic Exchanges

Starch (d.e.) 1.5
Lean Meat (d.e.) 2.5

8	lamb rib chops, cut 1 inch thick
2	teaspoons olive oil
3	cloves garlic, minced
1	19-ounce can cannellini beans (white kidney beans), rinsed and drained
1	cup canned Italian-style stewed tomatoes, undrained
1	tablespoon balsamic vinegar
2	teaspoons snipped fresh rosemary
	Fresh rosemary sprigs (optional)

1. Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once. Transfer chops to a plate; keep warm.

2. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs.