2 tsp. oil
8 lamb loin chops (1 lb.)
1 small onion, chopped
3/4 cup roasted red peppers, drained, chopped
1/4 cup beef broth
1/4 cup Balsamic Vinaigrette Dressing
1/2 tsp. chopped fresh rosemary
3 cups hot cooked rice
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.
ADD onions to same skillet. Cook 5 min. or until onions are tender, stirring occasionally. Stir in peppers, broth, dressing and rosemary. Add chops. Reduce
heat to medium-low; simmer 4 min. or until sauce is thickened and chops are cooked through.
SERVE with the rice.