Title: Basque lamb chops with tomatoes and olives
 Categories: Spanish, Basque, Lamb
      Yield: 1 Servings
 
      6    Lamb chops
           Flour
           Salt and pepper
      2 tb Spanish olive oil
    1/3 c  Dry white wine
      1 lb Vine-ripened tomatoes,
           Peeled, seede, and chopped
    1/2 c  Spanish olives, seeded and
           Sliced
 
  Season chops with salt and pepper; dredge with flour.Heat oil in heavy
  skillet until light haze forms. Add chops and cook 2 to 6 minutes on
  each side.Transfer to heated platter. Pour wine into skillet and
  scrape up brown bits. Stir in tomatoes and olives. Cook over medium
  heat for 4 to 5 minutes. Season with salt and pepper. Spoon over
  chops.