Apple Stuffed Lamb Chops

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 5 tablespoons port wine or 5 tablespoons other sweet red wine, divided
• 2 cups granny smith apples, peeled, diced
• 2/3 cup dried prune, chopped, pitted
• 1/4 cup pistachio nut, chopped
• 2 tablespoons fresh thyme, chopped or 2 teaspoons dried thyme
• 2 teaspoons brown sugar
• 8 lean center-cut lamb chops, bone-in, about 3/4 in thick, 6 ounce, trimmed
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• nonstick cooking spray
• 3 tablespoons all-purpose flour
• 14 1/2 ounces fat-free chicken broth, less-sodium, 1 can

Recipe

• 1 combine 2 tablespoons port, apple, and the next 4 ingredients (apple through sugar), stirring well.
• 2 cut a horizontal slit through thickest portion of each lamb chop to form a pocket. stuff about 1/4 cup apple mixture into each pocket. sprinkle lamb evenly with 1/2 teaspoon salt and pepper.
• 3 heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 lamb chops. cook 7 minutes or until done. remove lamb from pan; keep warm. repeat procedure with remaining lamb.
• 4 combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. gradually add 3 tablespoons port and broth, stirring with a whisk. add mixture to pan, scraping pan to loosen brown bits; bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. serve sauce with lamb.