Lamb Chops With Mushroom Wine Sauce

1. 1

   In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.

2. 2

   Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.

3. 3

   Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.

4. 4

   Add the onion and cook the mixture, stirring, for 1 minute.

5. 5

   Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.

6. 6

   Add the vinegar and boil the mixture until the liquid is evaporated.

7. 7

   Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.

8. 8

   Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.

9. 9

   Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.