Smothered Lamb Chops

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon rubbed sage
• 4 center-cut lamb chops (1 inch thick, 2-2 1/4 lb total weight)
• 3 tablespoons vegetable oil
• 1 large yellow onion, halved lengthwise, then cut crosswise into thin slices
• 1 1/2 cups chicken broth
• 1 1/2 cups converted rice, cooked by package directions

Recipe

• 1 combine the flour, salt, pepper, thyme, and sage in a pie plate; dredge each chop well on both sides; reserve the dredging flour.
• 2 heat the oil in a large skillet over high heat for 2 minutes or until ripples appear on the skillet bottom.
• 3 add in the chops and brown for 4-5 minutes, turn, then broth the flip sides for about 3 minutes.
• 4 lift to a plate and reserve.
• 5 decrease burner heat to medium; add the onion to skillet; cook/stir occasionally, for 3-5 minutes or until limp and golden.
• 6 blend in 3 tablespoons dredging flour, add in the broth, and cook, stirring constantly, for 3-5 minutes or until the mixture bubbles and thickens.
• 7 return the lamb chops to the skillet, spooning the onion gravy on top.
• 8 decrease heat to low, cover, and simmer for 20-25 minutes, turning the chops at half-time.
• 9 taste the gravy for salt and pepper; adjust as needed.
• 10 divided the rice among four heated dinner plates and top each portion with a lamb chop and plenty of onion gravy.