Lamb Chops with Mushroom Wine Sauce

Summary
Prep time	40 min
Cook time	30 min
Source	Epicurious
Yield / serves	2 servings
Rating	Very good

Ingredients

• 1 T olive oil
• 2 1/2" thick lamb chops (~1 lb), patted dry
• 2 large garlic cloves, minced
• 1/2 small onion, chopped fine
• 1/4 lb mushrooms, sliced
• 1 T soy sauce
• 1 T red wine vinegar
• 1/2 c dry red wine
• 1/4 t dried thyme, crumbled
• 1 t cornstarch, dissolved in 1/2 c water
• 1 T minced fresh parsley

Preparation

Heat oil in skillet until hot but not smoking; saute chops, seasoned with salt and pepper, for 4 minutes per side for medium. Remove from pan; keep warm.

Pour off all but 1 T fat. Cook garlic over medium heat until pale golden. Add onion; cook 1 minute. Add mushrooms and soy sauce and cook over medium high, stirring until liquid is evaporated. Add vinegar and boil until evaporated. Add wine and thyme; boil until nearly evaporated.

Stir cornstarch mixture into skillet and bring to boil. Season to taste, spoon over chops, and sprinkle with parsley.