Lamb Chops With Caramelized Onions And Swiss Chard

• 8 (4-ounce) French-cut lean lamb rib chops
• 1/4 cup reduced-calorie olive oil vinaigrette (such as Ken's Steakhouse)
• 2 teaspoons olive oil
• 2 large Vidalia onions, sliced (about 1 1/2 pounds)
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 3 tablespoons water
• 2 bunches Swiss chard leaves, torn into large pieces (about 1 1/2 pounds)
• Cooking spray

1. Trim fat from lamb.
2. Place lamb in a large heavy-duty, zip-top plastic bag; pour vinaigrette over chops. Seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
3. Pour oil into a large nonstick skillet; place skillet over medium heat until hot. Add onion; cover and cook 20 minutes or until golden, stirring often. Add brown sugar and balsamic vinegar; cook 2 minutes, stirring constantly. Add water; bring to a boil, scraping browned bits. Add Swiss chard; cover and cook 3 minutes or just until wilted, stirring once. Set aside, cover, and keep warm.
4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Remove lamb from bag, reserving marinade. Place lamb on rack; grill, uncovered, 3 to 5 minutes on each side or until desired degree of doneness, turning occasionally and basting with reserved marinade. Serve with onion mixture.

chops, olive oil vinaigrette, olive oil, vidalia onions, brown sugar, balsamic vinegar, water, chard, cooking spray

Taken from www.myrecipes.com/recipe/lamb-chops-with-caramelized-onions-swiss-chard (may not work)