Lamb Chops Au Poivre

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon salt (divided)
• 4 (4 ounce) boneless lamb chops (1/2 inch thick, trimmed)
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 medium shallot, minced
• 1/2 cup brandy
• 1/4 cup sour cream (low fat okay)

Recipe

• 1 combine pepper and 1/4 teaspoon salt in a small bowl. pat the mixture onto both sides of each lamb chop.
• 2 place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
• 3 heat oil in a large skillet over medium-high heat. add the chops, reduce heat to medium and cook until browned and cooked through, 4-5 minutes per side. transfer to a plate and tent with foil to keep warm.
• 4 reduce heat to medium-low. add shallot to the pan and cook, stirring, until softened, about 1 minute.
• 5 add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes.
• 6 remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. serve the lamb chops with the sauce.