No-stick cooking spray
2 tablespoons olive oil
2 tablespoons rosemary
4 lamb loin chops (about 4 ounces each)
Salt and freshly ground black pepper to taste
2 garlic cloves, chopped
1 can (16 ounces) cannellini or Great Northern white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, no-salt added, drained

 
Heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray.
 
Dry the chops thoroughly and rub them with 1 tablespoon of the olive oil, 1 tablespoon of the rosemary, salt and pepper. Cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness. Remove the chops from the skillet and keep warm on a plate.
 
Reduce the heat. Add the remaining tablespoon of olive oil, rosemary, and garlic to the skillet. Cook for 1 minute. Stir in the beans, tomatoes, salt and pepper to taste. Cook for 5 minutes. Top with the chops and serve from the skillet.

Yield: 4 servings
Calories: 345
Fat: 22 gram
Protein: 20 gram