Pistachio-Crusted Lamb Chops

• 1/4 cup finely chopped pistachios
• 2 Tbsp. Dijon mustard
• 8 lamb loin chops (1 lb./450 g)
• 1/4 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing, divided
• 1-1/2 cups sliced cremini mushrooms
• 1/4 cup finely chopped onions
• 1/2 cup 25%-less-sodium chicken broth
• 1/4 cup dry white wine

1. Place nuts in shallow dish.
2. Spread mustard onto both sides of chops; dip, 1 at a time, in nuts, turning to evenly coat both sides of each chop.
3. Heat 2 Tbsp.
4. dressing in medium skillet on medium-high heat.
5. Add chops; cook 3 to 4 min.
6. on each side or until done (160 degrees F).
7. Remove chops from skillet; cover to keep warm.
8. Heat remaining dressing in skillet.
9. Add mushrooms and onions; cook 2 min.
10. or until mushrooms are lightly browned, stirring frequently.
11. Stir in broth and wine; bring to boil.
12. Simmer on medium-low heat 2 to 3 min.
13. or until sauce is reduced by half, stirring constantly.
14. Spoon over chops.

pistachios, mustard, loin chops, dressing, cremini mushrooms, onions, white wine

Taken from www.kraftrecipes.com/recipes/pistachio-crusted-lamb-chops-175398.aspx (may not work)