CHERRY-GLAZED PAN-SEARED LAMB CHOPS

Cherry-Glazed Pan-Seared Lamb Chops image

From Cooking Light, July 2007. Sounds great and I don't want to lose it. My DH as diabetes so I will use sugar-free cherry preserves. "Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce." A serving size is 2 chops with 3 tbsp. of glaze.

Provided by picky-picky

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

cooking spray
2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper, divided
8 (4 ounce) lamb loin chops, trimmed
2 teaspoons minced garlic, bottled works well
1/2 cup fat free low-sodium beef broth
1/2 cup cherry preserves
1/4 cup balsamic vinegar
parsley sprig (optional)

Steps:

Heat a large non-stick skillet over medium-high heat.
Coat pan with cooking spray.
Combine rosemary, salt, and 1/4 teaspoons pepper in a small bowl, stirring well.
Rub spice mix evenly over both sides of lamb and add the lamb to the pan; cook 5 minutes on each side.
Remove lamb from pan.
Wipe pan clean with paper towels.
Return pan to medium heat; recoat with cooking spray.
Add garlic to pan; cook 30 seconds and add remaining 1/4 teaspoons of pepper and broth; cook 1 minute, scraping pan to loosen browned bits.
Stir in preserves and vinegar; cook 3 minutes or until slightly thick.
Return the lamb to the pan; turn to coat.
Cook 1 minute or until desired degree of doneness.
Garnish with parsley sprigs, if desired.

Nutrition Facts : Calories 818.9, Fat 60.5, SaturatedFat 26.7, Cholesterol 167.8, Sodium 431.1, Carbohydrate 28.5, Fiber 0.8, Sugar 19.4, Protein 37.3