Lamb Chops with Tomatoes and Olives
salt and pepper,
dry white wine
chopped fresh parsley
Pour wine into skillet and scrape up brown bits. Stir in tomatoes, olives, and sugar substitute. Reduce heat to medium. Cook 5 minutes or until sauce thickens slightly.
Season to taste with salt and pepper. Spoon sauce over chops. Sprinkle with parsley and serve.
Season chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Cook chops 2 to 3 minutes per side, in two batches. Transfer to a platter and tent with foil.