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Basque Lamb Chops with Tomatoes and Olives

6 Lamb chops
Flour
Salt and pepper
2 tb Spanish olive oil
1/3 c Dry white wine
1 lb Vine-ripened tomatoes, Peeled, seeded, and chopped
1/2 c Spanish olives, seeded and sliced


Season chops with salt and pepper; dredge with flour.Heat oil in heavy skillet until light haze forms. Add chops and cook 2 to 6 minutes on each side.Transfer to heated platter. Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper. Spoon over chops.


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