Lamb Loin Chops with Port Wine Sauce

Makes 2 servings 4 Lamb loin chops, about 1 1/2 inches thick Kosher salt and freshly ground black pepper to taste 2 tablespoons olive oil...

Makes 2 servings 4 Lamb loin chops, about 1 1/2 inches thick

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil, divided

2 small shallots, peeled, minced

1 tablespoon tomato paste

3/4 cup port wine or favorite red wine

1/2 cup fat-free, less-sodium chicken broth

1 1/2 teaspoons fresh thyme or rosemary, minced, or to taste

1 tablespoon balsamic vinegar

2 tablespoons unsalted butter

1. Pat the lamb chops dry and season with salt and pepper. In a skillet large enough to hold all 4 chops, heat 1 tablespoon of olive oil over medium-high heat. Add the chops and cook until nicely browned on each side, about 3-4 minutes for each side for medium-rare.

2. Remove the chops from the skillet and place on a platter. Tent with foil to keep them warm.

3. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat and add the shallots. Cook about 2 minutes. Stir in the tomato paste and cook until beginning to brown, about 1 minute. Stir in the wine, broth and thyme. Simmer, scraping up any browned bits, until the sauce is slightly thickened, about 5 minutes. Add the balsamic vinegar and cook about 2 minutes.

4. Remove from the heat, strain if desired, and whisk in the butter and any accumulated lamb chop juices on the platter. Season with salt and pepper. Serve the chops drizzled with desired amount of pan sauce.

Note: The amount of edible meat on a lamb loin chop is about 1 1/2 to 2 ounces. Allow 2 chops per serving. The pan-sauce recipe makes more than you probably will use, but you can freeze what's left or double the number of chops to make 4 servings.