Lamb Chops In Fennel-Tomato-Caper Sauce

• 8 (4-ounce) lamb loin chops, trimmed
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• Cooking spray
• 1/2 cup prechopped onion
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon fennel seeds
• 1 tablespoon capers
• 1 (14.5-ounce) can diced tomatoes, undrained

1. Heat a large nonstick skillet over medium-high heat. Sprinkle lamb chops with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Coat pan with cooking spray. Add lamb to pan; cook 2 minutes on each side or until lightly browned. Remove lamb from pan. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, onion, and garlic to pan; saute 2 minutes.
2. Place fennel seeds in a heavy-duty zip-top plastic bag; seal. Crush seeds with a rolling pin. Add seeds, capers, and tomatoes to pan; bring to a boil. Return lamb to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness.

lamb loin chops, salt, black pepper, cooking spray, onion, garlic, fennel seeds, capers, tomatoes

Taken from www.myrecipes.com/recipe/lamb-chops-fennel-tomato-caper-sauce (may not work)