Greek Lamb Chop Skillet

Make this protein-packed skillet dinner when you're in a pinch on a busy weeknight and need a hearty meal in a hurry. On your table in just 25 minutes, this skillet recipe may be fast, but it doesn't skimp on flavor.

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  • Makes: 4 servings
  • Serving Size: 2 chops + 3/4 cup bean mixture
  • Makes: 8 chops + 3 cups bean mixture
  • Start to Finish: 25 mins

Greek Lamb Chop Skillet

Directions

  1. Trim fat from chops. Sprinkle chops with 1/8 tsp. of the salt. In a large skillet heat oil over medium heat. Add chops; cook 8 minutes for medium (145 degrees F), turning once. Remove from skillet, reserving drippings. Cover chops and keep warm.
  2. Meanwhile, remove 1 tsp. zest and squeeze 1 to 2 Tbsp. juice from lemon. For gremolata, in a small bowl combine lemon zest, remaining 1/8 tsp. salt, parsley, 1 Tbsp. of the oregano, and 2 of the garlic cloves.
  3. Stir remaining 1 Tbsp. oregano and 6 garlic cloves, beans, and tomatoes into reserved drippings. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Stir in lemon juice. Serve chops on bean mixture and sprinkle with pepper and gremolata.
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Nutrition Facts (Greek Lamb Chop Skillet)

  • Per serving:
  • 245 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 51 mg chol. ,
  • 822 mg sodium ,
  • 23 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 25 g pro.
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