Spicy Skillet Lamb Chops

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups frozen whole kernel corn, loose-packed
• 1 (10 ounce) can tomatoes and green chilies
• 1/2 teaspoon ground cumin
• 1/4 teaspoon bottled hot pepper sauce
• 2 garlic cloves, minced
• 4 boneless lamb loin chops, cut 3/4 inch thick
• 1/2 teaspoon chili powder
• 2 teaspoons cooking oil
• 1 medium onion, cut into thin wedges
• 1 tablespoon fresh cilantro, chopped

Recipe

• 1 in a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
• 2 trim fat from chops. sprinkle both sides of each chop with chili powder. in a 12-inch nonstick skillet heat oil over medium-high heat. add chops; cook chops about 4 minutes or until browned, turning once. remove chops from skillet, reserving drippings. reduce heat to medium. add onion to skillet. cook and stir for 3 minutes. stir corn mixture into onion mixture in skillet. place chops on corn mixture. bring to boiling; reduce heat. simmer, covered, for 10 to 12 minutes or until lamb juices run clear or meat thermometer inserted into chops registers 160 degrees).
• 3 to serve, remove chops from skillet. stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. if desired, garnish with cilantro leaves.