Quick Rosemary Lamb Chops

Ingredients

• 0.3 cup balsamic vinaigrette dressing kraft
• 0.3 cup beef broth fat-free reduced-sodium
• 3 cups rice long-grain white hot cooked
• 0.5 tsp rosemary fresh chopped
• 1 lb lamb loin chops 
• 2 tsp oil 
• 1 small onion chopped
• 0.8 cup roasted peppers red drained chopped

Equipment

• frying pan

Directions

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chops; cook 6 min., turning after 3 min.
3. Remove from skillet; cover to keep warm.
4. Add onions to skillet; cook 5 min. or until crisp-tender, stirring occasionally. Stir in peppers, dressing, broth and rosemary.
5. Add chops; simmer on medium-low heat 4 min. or until sauce is thickened and chops are done (160F).
6. Serve chops and sauce with rice.