Basque Lamb Chops with Tomatoes and Olives

         Yield: 1 Servings
Categories: Spanish, Lamb, Basque

6 Lamb chops Flour Salt and pepper 2 tb Spanish olive oil 1/3 c Dry white wine 1 lb Vine-ripened tomatoes, Peeled, seede, and chopped 1/2 c Spanish olives, seeded and Sliced Season chops with salt and pepper; dredge with flour.Heat oil in heavy skillet until light haze forms. Add chops and cook 2 to 6 minutes on each side.Transfer to heated platter. Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper. Spoon over chops.