Servings: 4 to 6
The rich, tangy sauce for these chops could not be easier to make; simply add cream to the skillet in which you cooked the chops to harness all the tasty juices and seasonings.
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Very good! Great weeknight meal.
Another great recipe from the Dec. 2016/Jan. 2017 mag! This lamb was gobbled up by everyone, including 4 small children. In fact, we had one chop left, and we sliced it up to dunk individual pieces into the pan sauce. Another homerun in my kitchen. Thank you!
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