Source: dLife

Flavorful one pan meal with beans.

Servings

1.25 lb lean lamb loin chops , cut 1-inch thick (~ 8 chops)
2 tsp olive oil
4 medium garlic cloves , minced
16 oz Beans, cannellini/white kidney, unsalted, canned , rinsed and drained
8 oz canned Italian style stewed tomatoes , undrained
1 tbsp balsamic vinegar
2 tsp fresh rosemary , snipped
1 pinch fresh rosemary (optional)

1 Trim fat from lamb chops, and then in a large skillet heat oil over medium heat.
2 Add chops, and then cook about 8 minutes or until an instant-read thermometer inserted in center registers 160 degrees F, turning once. Transfer to a large plate and keep warm.
3 Stir garlic into drippings in skillet, and then cook and stir for 1 minute.
4 Stir in beans, undrained tomatoes, vinegar, and the 2 teaspoons rosemary.
5 Bring to a boil, reduce heat, and then simmer, uncovered, for 3 minutes.
6 Spoon the bean mixture onto four dinner plates, and then arrange two chops on each plate. If desired, garnish with additional rosemary.