Tender Chops with Capers


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You don't have to wait to go to a restaurant for a succulent lamb chop recipe. Just make this one in the comfort of your own home!

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Serving Size / Yield

4 servings


  • 1 Tbs. olive oil
  • 8 loin lamb chops, 1-inch thick, trimmed
  • salt
  • pepper
  • 1/2 C. dry white wine
  • 3 Tbs. lemon juice
  • 3 Tbs. capers, rinsed and chopped
  • 6 fresh sage leaves

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In a large skillet, heat the oil over medium-high heat. Pat the chops dry. When the oil is hot, sprinkle them with salt and pepper. Then put the chops on the pan. Cook until chops are browned, 4 minutes. Turn chops and brown on the other side, 3 minutes. Put them on a plate. Pour the fat out of the pan. Reduce heat to low. Stir the wine, lemon juice, capers and sage into the pan. Bring to a simmer and cook for 2 minutes. Return chops to the pan and turn them a couple times until they are heated through. Serve.

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