| 1 | Heat oil in a large, heavy skillet. |
| 2 | Sear chops quickly on both sides to seal in juices. |
| 3 | Reduce heat to medium and allow to cook, turning several times, to desired doneness - 10 to 12 minutes. |
| 4 | (to test, make a small cut next to the bone. |
| 5 | If it"s light pink, it"s perfect). |
| 6 | Pour off some of the fat from the pan. |
| 7 | remove cooked chops to a heated platter and keep warm. |
| 8 | To deglaze, add stock to skillet and stir, scraping up any meat bits from bottom of pan. |
| 9 | Reduce over high heat until slightly thickened. |
| 10 | Remove pan from heat (turn heat to low); stir in chives and mustard. |
| 11 | Return pan to low heat to warm the mustard, but do not allow to boil. |
| 12 | Add any juices that may have accumulated around chops. |
| 13 | Season with salt and pepper. |
| 14 | Serve sauce at once, poured over lamb chops. |
| 15 | enright suggests serving this with buttered noodles and broiled tomato halves. |
| 16 | from _nancy enright"s canadian herb cookbook_ by nancy enright. |
| 17 | Toronto: james lorimer & company, 198Pg. |
| 18 | 2Isbn 0-88862-788-Electronic format by cathy harned. |
