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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.