I love the flavour of these chops. Prep time includes marinating.

Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did. (entry for RSC spring contest - Main course)

Pound the veal chops between plastic wrap with a flat mallet. In three separate bowls, add the flour, breadcrumbs and whisked eggs. Place each lamb chop into the flour, shake off excess and then dip into the egg. Let drip and coat with the breadcrumbs. Repeat until all are coated. Heat a large

Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides. Remove to a plate. Add onions, carrots, and celery to the pan and cook until the vegetables are golden brown. Add red wine and port and cook until almost reduced. Add the chops back to the pot, add the stock,

For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from

After the intial browning in olive oil, these inexpensive, tough lamb chops are braised for an hour in garlicky red wine and tomatoes. They emerge from the braising meltingly tender and incredibly flavorful. The combination of tomatoes, garlic, and beans is a classic and it really makes this dish.