Lamb Chops with Dried Cherries and Port

• 2 teaspoons olive oilolive-oil
• 4 4-to 5-ounce loin lamb chops
• 1/3 cup chopped shallotsshallot
• 3/4 cup ruby Port
• 1/2 cup low-salt chicken broth
• 1/2 cup dried tart cherriescherry
• 3 tablespoons cherry jamcherry-jam
• 1 tablespoon balsamic vinegarbalsamic-vinegar
• 1/2 teaspoon ground cardamom
• Chopped fresh mint or parsleyparsley

1. 01Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.

Sign in and stock your pantry to see what you have for this recipe.