Tuscan Lamb Chops

• 8 lamb rib chops, cut 1 inch thick, about 1 1/2 lbs
• 2 teaspoons olive oil
• 3 garlic cloves, smashed
• 1 (19 ounce) can white kidney beans, rinsed and drained
• 1 (8 ounce) can Italian-style stewed tomatoes, undrained
• 1 tablespoon balsamic vinegar
• 2 teaspoons snipped fresh rosemary
• fresh rosemary

1. Trim fat from chops.
2. Cook chops in hot oil in a large frypan over medium heat about 8 minutes for medium doneness, turning once.
3. Transfer chops to a serving plate, keep warm.
4. Stir garlic into drippings in frypan.
5. Cook and stir for 1 minute.
6. Stir in beans, tomatoes, vinegar and snipped rosemary.
7. Bring to boiling, reduce heat, simmer uncovered for 3 minutes.
8. Spoon bean mixture onto four individual plates, arrange two chops on each serving of beans, If desired garnish with rosemary sprigs.

chops, olive oil, garlic, white kidney beans, italianstyle stewed tomatoes, balsamic vinegar, rosemary, fresh rosemary

Taken from www.food.com/recipe/tuscan-lamb-chops-20732 (may not work)