Lamb Chops With Prunes

• 8 lamb loin chops (1 inch thick)
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 3/4 cup orange juice, divided
• 2 tablespoons maple syrup
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 package (9 ounces) pitted dried plums
• 1-1/2 teaspoons cornstarch

1. In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb.

loin chops, vegetable oil, salt, orange juice, maple syrup, ground ginger, ground allspice, cornstarch

Taken from www.tasteofhome.com/recipes/lamb-chops-with-prunes/ (may not work)