Lamb Loin Chops with Wine Sauce

From THE SEATTLE TIMES not sure what the date was but found this on the wild wild web!!  Anyhow it was FABULOUS  served it with roasted brussel sprouts and roasted smashed potatoes. The sauce was fabulous but we both agreed that with port it would have been better --we didn't have any on hand and used red wine.  Enjoy this restaurant quality we were thought it was delish.

4  lamb loin chops, about 1 1/2 inches thick

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil, divided

2 small shallots, peeled, minced

1 tablespoon tomato paste

3/4 cup port wine or favorite red wine

1/2 cup fat-free, less sodium chicken broth

1 1/2 teaspoons fresh thyme or rosemary, minced, or to taste

1 tablespoon balsamic vinegar

2 tablespoons unsalted butter

1. Pat the lamb chops dry and season with salt and pepper. In a skillet large enough to hold all 4 chops, heat 1 tablespoon of olive oil over medium-high heat. Add the chops and cook until nicely browned on each side, about 3-4 minutes for each side for medium-rare.

2. Remove the chops from the skillet and place on platter. Tent with foil to keep them warm.

3. In the same skillet, heat the remaining 1 tablespoon of olive over medium heat and add the shallots. Cook about 2 minutes. Stir in the tomato paste and cook until beginning to brown, about 1 minute. Stir in the wine, broth and rosemary. Simmer, scraping up any browned bits, until the sauce is slightly thickened, about 5 minutes. Add the balsamic vinegar and cook about 2 minutes. 

4. Remove from the heat, strain if desired, and whisk in the butter and any accumulated  lamb chop juices on the platter. Season with salt and pepper. Serve the chops drizzled with desired amount of pan sauce.