8lamb rib or loin chops, cut 3/4" thick,
1/3cupmango or peach chutney,
1Brush chops lightly with olive oil.
2Finely chop and combine pine nuts, garlic, rosemary and peppercorns. Sprinkle mixture over and press firmly into both sides of chops.
3Heat a large skillet over Medium to Medium-High heat. Melt butter and sauté chops 3 to 4 minutes per side for Medium-Rare to Medium doneness. Turn chops only once. Remove to a platter.
4Pour brandy into the hot skillet. Stir to loosen bits in bottom of pan as brandy boils 1 minute. Add chutney and stir. Heat until thick and bubbly. Serve sauce over lamb chops.
No Nutritional Information Available