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.
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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