Lamb Chops With Rosemary And Port Wine Sauce

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   ["Preheat oven to 200u00b0F.", "Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.", "Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.", "Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.", "Keeping the skillet over medium high heat, deglaze with the port and scrape up any ""crunchy bits"". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.", "Serve the chops with rice, couscous or buttered noodles and spoon the sauce over."]

* Per serving · 4 servings · Values may vary.