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  Basque lamb chops with tomatoes & olives
 
Yield: 1 Servings
 
6 Lamb chops Flour Salt and pepper      2 tb Spanish olive oil
1/3 c Dry white wine      1 lb Vine-ripened tomatoes Peeled seede and chopped
1/2 c Spanish olives
 seeded and Sliced Season chops with salt and pepper; dredge with flour.Heat oil in heavy skillet until light haze forms. Add chops and cook 2 to 6 minutes on each side.Transfer to heated platter. Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper. Spoon over chops.

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