Tuscan Lamb Chop Skillet
- Makes: 4 servings
- Serving Size: 2 chops plus 1/2 cup vegetables
- Carb Grams Per Serving: 23
lamb rib chops, cut 1 inch thick
cloves garlic, minced
cannellini beans (white kidney beans), rinsed and drained
canned Italian-style stewed tomatoes, undrained
snipped fresh rosemary
Fresh rosemary sprigs (optional)
- 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.
- 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.
Nutrition Facts Per Serving:Servings Per Recipe: 4
PER SERVING: 245 cal., 9 g total fat (3 g sat. fat), 48 mg chol., 374 mg sodium, 23 g carb. (7 g fiber, 4 g sugars), 23 g pro.