pluots and lamb

Ingredients

• Servings: 2
• 5 thin boneless lamb chops
• salt and ground black pepper to taste
• 1 cup white
• 1 tablespoon light brown sugar
• 4 pluots, stones removed and cut into 12 wedges

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. season lamb chops on both sides with salt and pepper; cook in skillet until browned, about 3 minutes per side. remove chops from pan to a plate.
• pour white into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. stir brown sugar in to the mixture. add the pluots, place a cover on the skillet, reduce heat to medium, and cook until the pluots break down into a thick sauce, about 10 minutes.
• return lamb chops to the skillet and continue to cook until lamb chops warm and are slightly pink in the center, 3 to 5 minutes more. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).