Pan-Fried Shoulder Chops with Balsamic Sauce

Author: Canadian Living

Shoulder chops are a flavourful and economical cut of lamb, ideal for grilling, broiling, pan-frying or braising. Here, a simple yet elegant deglazing of the pan with balsamic vinegar makes a tasty and attractive sauce.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2002

Ingredients

  • 4 lamb shoulder chops (about 1-3/4 lb/875 g total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon anchovy paste (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon butter

Method

Trim fat from chops; season with salt and pepper. In skillet, heat oil over medium heat; cook chops, turning once, until browned outside and still pink inside, 15 to 20 minutes. Transfer chops to warmed platter.

Pour off fat from pan, leaving juices. Add garlic; fry for 30 seconds. Stir in vinegar, scraping up brown bits from bottom of pan; cook until thickened to glazelike consistency, 3 to 4 minutes. Add 2 tbsp (25 ‘mL) water, and anchovy paste (if using); cook for 1 minute. Remove from heat. Stir in parsley and butter until butter is melted. Pour over chops.

Nutritional facts Per serving: about

  • Sodium 284 mg
  • Protein 31 g
  • Calories 300.0
  • Total fat 17 g
  • Cholesterol 111 mg
  • Saturated fat 6 g
  • Total carbohydrate 5 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pan-Fried Shoulder Chops with Balsamic Sauce

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