Lamb Rib Chops with Quick Cherry Pan Sauce

Ingredients

• 3 tablespoons all purpose flour 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1 cup cherry juice unsweetened black
• 0.8 teaspoon coarse kosher salt 
• 1 cup bing cherries dark fresh sweet whole pitted halved ( 7 ounces unpitted cherries)
• 0.3 cup basil fresh divided thinly sliced
• 1 tablespoon olive oil 
• 2 cups onion red halved thinly sliced

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 250°F.
2. Mix flour, 3/4teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat.
3. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare.
4. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).
5. Add onion to same skillet and sauté 2 minutes.
6. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.
7. Place 2 lamb chops on each of 4 plates. Spoon sauce over.
8. Sprinkle remaining basil over and serve.